ETHIOPIAN LAMB: SEGA WAT
Steps:
- 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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