Injera, cucumber salad, pickles and silverbeet, to serve
Season the beef generously with salt and pepper, then fry in half the butter in a large heavy-based saucepan over a high heat for 10 minutes, until browned. Set aside. Add the remaining butter and onions, then cook until well browned.
Add the garlic, ginger, cumin and spices, cook briefly, then add the beef, stock and tomato paste. Simmer gently for 3 hours, until the beef is tender, then add the eggs and cook for 10 more minutes. Halve the eggs. Serve with injera, cucumber salad, pickles and silverbeet.