|Lamb||2 Pound, cubed (1 Kilogram)|
|Seasoned flour||2 Ounce (50 Gram)|
|Cooking oil||45 Milliliter (3 Tablespoon)|
|Onions||2 , chopped|
|Condensed tomato soup||15 Ounce (1 Can, 425 Gram)|
|Beef stock||10 Fluid Ounce (300 Milliliter)|
|Sherry||30 Milliliter (2 Tablespoon)|
|Brown sugar||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Dry mustard||2 Teaspoon|
|Carrots||2 , chopped|
|Turnip||1 , chopped|
|Celery stalks||4 , chopped|
|Red pepper||1 , pith and seeds removed and chopped|
|Green pepper||1 , pith and seeds removed and chopped|
Coat the lamb cubes with the seasoned flour.
Heat the oil in a saucepan.
Add the lamb cubes and onions and fry until the lamb is evenly browned.
Add all the remaining ingredients, except the vegetables, and bring to the boil.
Cover and simmer for 1 hour.
Stir in the vegetables, re-cover and continue to simmer for 30 to 45 minutes, or until the lamb is tender and the vegetables are cooked.