Spicy lamb soup with cinnamon, orzo, lemon and dates

Serves 6

2   to 3 tablespoons olive oil  

12   ounces lean, boneless lamb shoulder, trimmed of excess fat, sliced 1/8-inch thick, and cut into 1-by- 1/8-inch strips  

1   teaspoon ginger  

1/3   teaspoon turmeric  

4   ripe tomatoes, peeled, seeded, and cut into 1-inch chunks  

1   yellow onion, diced  

3   to 4 tablespoons finely chopped fresh cilantro, plus extra for garnish  

2   teaspoons salt  

3/4   teaspoon freshly ground black pepper  

1/2   cup orzo  

3   eggs, slightly beaten  

1   tablespoon freshly squeezed lemon juice  

  Ground cinnamon  

  About 1 cup chopped dates  

In heavy Dutch oven, warm oil over high heat until it begins to smoke. Brown lamb evenly until richly colored. Stir in ginger and turmeric, then add 6 cups cold water, tomatoes, onion, cilantro, salt, and pepper. Bring to boil, reduce heat to low, and simmer, partially covered, for 45 minutes.

Rasie heat to high, and when soup comes to boil, stir in orzo. Cook uncovered over medium heat, stirring occasionally, until orzo is tender, about 10 minutes. Remove casserole from heat and stir in eggs, lemon juice, and sprinkling of

cinnamon. (Eggs will separate into strands.) Taste for salt, pepper, and lemon juice and adjust seasonings. Ladle into soup bowls, and garnish with fresh cilantro and dates.