Rinse and pat dry lamb cubes. Season with salt and pepper and let sit one hour.
Heat oil and lightly fry onion until soft. Add lamb and brown on all sides.
Pour in wine and cook until it is evaporated.
Cover pan and cook on low 1 hour, adding a little stock as needed.
Beat eggs, add salt and pepper to taste, and the Parmesan cheese. Pour egg and cheese mixture into pan with lamb cubes, stir, and cook 2 minutes.
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