1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant. Let cool slightly; transfer to a grinder to grind until fine.
2. Transfer the mixture to a bowl and stir in chili powder, paprika, nutmeg, ginger, and cinnamon.
3. Season the drumsticks in salt and lemon juice. Set aside until needed.
4. Heat the ghee in a large heavy pan over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Then gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking. Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low. Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
5. Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds. Add the berbere seasoning, followed by the chicken stock and stir well.
6. Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
7. In the meantime, make and peel 4 hard-boiled eggs. (room temperature for 6 minutes in a slow simmer.)
8. Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third. Add lemon juice and turn off heat.
9. To serve, cut up the hard boiled eggs into wedges, place a few drumsticks on a plate surrounded with eggs, then pour the delicious sauce over.