Sega Wat

Description
Ethiopian lamb

Ingredients

 * 1 cup Bermuda onion, chopped finely
 * 3 oz butter or olive oil
 * ½ tsp cayenne pepper
 * 1 tsp paprika
 * ½ tsp black pepper
 * ¼ tsp ginger
 * 1 cup water
 * 2 lbs of lamb (from leg), cut in ½ inch cubes
 * 8 eggs, hard-boiled

Directions

 * 1) In a 4-to 6-quart dutch oven or heavy stew pot.
 * 2) Brown onion without fat, until quite dark, stirring constantly.
 * 3) Mix onion, butter / oil, cayenne, paprika, pepper and ginger.
 * 4) Blend the seasoning into the onions.
 * 5) Add lamb to onion mixture, stirring it through.
 * 6) Sauté on all sides until quite dry and well done.
 * 7) Add more water, if necessary, to bring to stew texture.
 * 8) Add 8 peeled hard-boiled eggs a few minutes before serving.