Beg wot (በግ ወጥ)

Instructions

1. Cut the lamb into pieces about 4 cm across and season them with the salt and pepper.
2. Cook the onions in half of the niter kibbeh over low heat for 20 minutes, until they are very golden.
3. Add the rest of the niter kibbeh, the berbere, garlic, ginger and spices, then stir for 2 minutes.
4. Add the meat and tomato paste, and let it sear for 6 minutes, stirring.
5. Pour in the hot water, cover and let simmer very gently for 1 hour 30 minutes, until the lamb is fall-apart tender.
6. Add the hard-boiled eggs if you're using them, adjust the seasoning and serve hot with the injera.