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1. Pat the pieces of lamb completely dry with paper towels, place them in a bowl, and sprinkle with the salt and a few grindings of pepper.
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2. Toss the meat about gently with a wooden spoon to distribute the seasonings evenly. In a heavy 5- to 6-quart casserole, melt the butter with the oil over high heat.
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3. When the foam begins to subside, add 5 or 6 pieces of lamb and turn them frequently with tongs or a slotted spoon, regulating the heat so that the pieces color richly and evenly without burning.
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4. As they brown, transfer them to a plate and brown another 5 or 6 pieces.When all the lamb is browned, pour off and discard all but about 2tablespoons of the fat from the pot.
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5. Add the onions and garlic and, stirring frequently and scraping in the brown particles that cling to the bottom and sides of the casserole, cook over moderate heat for about 5 minutes, or until the onions are soft.
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6. Return the lamb and any liquid that may have accumulated around it to the casserole. Add the beef stock, water, bay leaf, cloves, parsley and thyme and, stirring constantly, bring to a boil over high heat.
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7. Reduce the heat to low, cover partially, and simmer for 30 minutes. Add the potatoes and simmer partially covered for 30 minutes longer.
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8. Meanwhile, with a small, sharp knife trim the bases of the endives and wash them under cold running water. (In Belgium, part of the bitter center core at the base is sometimes cut out when the endive is trimmed. You may remove about ¼ inch of the core with a small knife or apple corer, but be careful not to cut so deeply that the leaves spearate.)
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9. Add the endives to the stew and continue to simmer for 15 to 20 minutes more, or until the lamb and vegetables are tender but not falling apart.
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10. Stirring constantly, pour in the cornstarch mixture in a thin stream and simmer only long enough for the sauce to thicken lightly.
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11. Taste for seasoning and serve the ragout at once, directly from the casserole or arranged attractively on a heated deep platter.
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