Ingredients
Ingredients
1 cup Bermuda onion, chopped finely
3 oz Butter or olive oil
1/2 tsp Cayenne pepper
1 tsp Paprika
1/2 tsp Black pepper
1/4 tsp Ginger
1 cup Water
2 lbs. Lamb*, cut in 1/2 inch cubes
1/4 cup Lemon juice
8 x Eggs, hard-boiled

Directions
* from leg.
In a 4-to 6-quart Dutch oven or heavy stewpot:
Brown onion without fat, until quite dark, stirring constantly. Mix onion, butter/oil, cayenne, paprika, pepper and ginger. Blend the seasoning into the onions.

The lamb is sauteed on all sides until quite dry and well done. Add 8 PEELED HARD-BOILED EGGS a few minutes before serving.

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