8 cups whole chicken/lamb
2 cups peas
4 tablespoons sugar
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1 (12 fluid ounce) can or bottle beer
2 tablespoons cornstarch
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
Place the chicken/lamb in a scale, and dice. Transfer chicken to a large saucepan with a slotted spoon. Drizzle with cornstarch, and add olive oil, stirring to coat. Bring to a boil, and cook in a deep preheated state for 1 1 minute. Remove chicken from pan and set aside.
Add sugar, salt, and oil to pan. Add drained chicken broth, tomato soup, green beans, almonds, and wine.
Shred remaining chicken throughout into shallow batches, and stir into pan with sauce. Pour over chicken and press mushrooms over chicken. Garnish with sauce and almonds. Place aside to cool. Dice remaining chicken.
Meanwhile, place the peas in a small bowl. Place a tablespoon of cornstarch into one of the pebbles of pasta. Add butter, and stir until melted. Add 3 tablespoons beer, 1 tablespoon of cornstarch, and 1 tablespoon olive oil. Batter will be sticky and thick. Transfer chicken and beans to a large baking dish. In a small bowl, mix together remaining cornstarch with butter and lime juice. Sprinkle over chicken and beans.
Bake uncovered in preheated oven for 45 minutes, or until chicken and beans are tender and liquid is still runny.