Wash and drain the meat in a colander
Rub ginger, garlic and salt into meat
Combine marinade ingredients and marinate meat for about 3 hours
Boil lentils until tender, about 20 minutes
Rinse and drain
Wash rice until water runs clear and drain
Heat 50 ml oil in a large saucepan over medium heat and add rice
Toss to coat well
Add 100 ml hot water and cook, covered for 5 minutes on medium
Remove from the stove
Heat remaining oil in a large saucepan and fry potatoes on all sides until browned, about 4 minutes
Remove and set aside
Add onions and braise until brown and crisp for 7-8 minutes
Remove about a quarter of the onions from the pan and reserve
Add meat and spices to remaining onions and cook, covered for 30 minutes
Remove meat from saucepan and keep warm
Layer potatoes in same saucepan then layer other ingredients as follows: Sprinkle half the rice over potatoes, arrange meat mixture over rice, sprinkle lentils over, then remaining rice, top with reserved onions, dot with butter and sprinkle with remaining hot water
Close saucepan, sealing lid tightly
Cook on high for 5 minutes then simmer for 1 hour on low heat, not opening saucepan
Top with halved hard boiled eggs and serve with atchars