Ingredients
2 lbs lamb (from leg) cut in l/2-inch cubes
2 cups WATER
1/4 cup LEMON JUICE
1 cup BERMUDA onions, chopped
3 oz. BUTTER or OLIVE OIL
8 PEELED HARD-BOILED EGGS

Seasonings
1/2 tsp. CAYENNE PEPPER
1 tsp. PAPRIKA
1/2 tsp. BLACK PEPPER
1/4 tsp. GINGER
1 cup WATER

Directions
In a 4- to 6-quart Dutch oven or heavy stewpot, brown 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly. Add: BUTTER or OLIVE OIL.
Blend the seasonings into the onions. Add 1 cup WATER.

Soak LAMBS in 2 cups WATER to which LEMON JUICE has been added, for 10 minutes.

Drain the water from each piece of lambs.

Add lamb to onion mixture, stirring it through. Cover.

Simmer over low heat until lamb is tender.

Add HARD-BOILED EGGS a few minutes before serving.

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