Ye-beg wat

Step 1: Cook 4 red onions in a dry, heavy pot over a medium-low heat for 20–25 minutes, stirring often, until they collapse and turn deep brown. Add a splash of water if they catch.

Step 2: Add 2 ⅞ oz niter kibbeh (spiced clarified butter) or ghee and cook for 10 minutes, then add 5 cloves garlic and 1 ⅝ in ginger for 2 minutes.

Step 3: Stir in 3 tbsp berbere spice and 1 tbsp tomato purée and cook for 5 minutes over a low heat, adding a spoon of water when it sticks, until dark red and fragrant. A common mistake is rushing this step: raw berbere tastes harsh.

Step 4: Add 2 ⅝ lb lamb shoulder and stir to coat, then pour in 2 cups water and add 1 ½ tsp salt. Cover and simmer gently for 1–1¼ hours, stirring now and then, until the lamb is very tender and the sauce thick and glossy.

Step 5: Stir in ½ tsp ground korerima or cardamom and add 6 hard-boiled eggs, scored lightly, for the last 10 minutes so they take on the sauce. Serve on injera.