Wot (What? Ethiopian stew with boiled eggs and potatoes)

Our favorite ethiopian restuarant makes this curry with chicken and eggs. We always order it w/o the chicken and extra eggs! I think my recipe is a pretty good recreation. It calls for a heavy pot since stews are best cooked over low heat for a long time. A cast iron, enamaled pot would be best- and an awesome investment. You can use it to make stews, soups, curries etc.

6 hardboiled eggs, peeled
3 large yukon gold potatoes with skins on, quartered
2 large red onion, sliced
5 cloves garlic, chopped
3 inch piece ginger, chopped
1 tbsp tamarind paste (1/4 cup tamarind pulp)
4 tbsp berbere (Ethiopian spice mix)
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp cardamom, ground
Salt to taste
Fresh black pepper
6 tbsp tomato paste
1/2 cup dry white wine
3 tbsp butter
2 cups water

In a large heavy pot on medium heat, saute the onions in the butter until golden brown. Add the ginger, garlic and saute for a couple minutes.
Add the tomato paste and saute until heated through
Add the spices (except the pepper) and stir constantly on low heat for about 15 minutes.
Add the water
Add the potatoes and water and cook covered for 20 minutes on medium heat or until potatoes are tender
Add wine and fresh pepper
Make slits in the eggs and place them in the pot, stir gently and cook uncovered until the sauce thickens