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Saute garlic in butter in a dutch oven until golden. Add lamb and brown on all sides. Then add salt and onion; saute until onion is transparent. Drain mushrooms, measuring liquid. Add water to liquid to make 2 1/4 cups; add to meat with bay leaves, celery, and barbecue sauce. Cover; simmer 30 minutes. Add green pepper and mushrooms; simmer until meat is tender - about 15 minutes. Remove bay leaves. Spoon meat and vegetables into heated serving dish. Mix flour and water until smooth; stir into gravy mixture left in pan. Cook and stir until thickened and smooth. Pour over meat mixture.
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