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Lamb Stew

3 tablespoons corn oil
2 pounds stewing lamb -- cut in 2" cubes
1 Beef bouillon cube
2 teaspoons salt
1 Bay leaf
1/4 teaspoon crushed dried thyme leaves
4 1/2 cups water
6 Carrots -- cut in 3" strips
12 small white onions
1/4 cup corn starch

In skillet heat corn oil over medium heat.

Add lamb; brown on all sides.

Add next 4 ingredients and 4 cups of the water. Cover; bring to boil. Reduce heat; simmer 1 1/2 hours.

Add carrots and onions.

Simmer 1/2 hour or until tender.

Mix corn starch and 1/2 cup water.

Stir into lamb mixture.

Bring to boil, stirring constantly; boil 1 minute.

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