Lamming' Clan Lamb Stew

• 3 lbs lamb, cut into cubes
• 3 pieces celery, diced
• 1 cup onion, diced
• 1 cup diced yellow bell pepper
• 1 cup barley
• 2 lbs small mushrooms
• 14 cup bok choy
• 1 cup diced tomato
• 4 ounces tomato paste (made into broth with 4 oz Irish whiskey)
• 4 ounces Irish whiskey
• 4 cups small red potatoes
• 14 cup peas
• 18 cup baby corn
• 6 bamboo shoots, chopped
• 8 diced water chestnuts
• 12 cup bean sprouts
• 14 cup slivered baby carrots
• sage, oregano, rosemary, thyme, garlic powder, salt, black pepper, parsley, cinnamon

1. Brown your lamb cubes with 1/4 of butter, a double pinch of garlic, pepper, single pinch of salt, pinch of parsley over medium heat.
2. Lightly saute the mixture in whiskey sauce.
3. Once browned nicely, remove meat, add mushrooms, bell peppers and onions and half cook.
4. Add the veggies, half cook, add all spices, water, and meat.
5. Cook and flavor to taste.
6. Use flour and corn starch, if thicker broth is desired.
7. Sprinkle cinnamon lightly.

lamb, celery, onion, yellow bell pepper, barley, mushrooms, bok choy, tomato, tomato, irish whiskey, red potatoes, peas, baby corn, bamboo shoots, water chestnuts, bean sprouts, carrots, sage

Taken from www.food.com/recipe/lamming-clan-lamb-stew-479097 (may not work)