1. In a heavy 3- to 4-quart casserole, warm the oil over high heat until a light haze forms above it.
2. Brown the lamb in the hot oil, turning the strips about frequently with a slotted spoon and regulating the heat so they color richly and evenly without burning.
3. Stir in the ginger and turmeric, then add the tomatoes, onions, coriander, salt, pepper and water. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 45 minutes.
4. Raise the heat to high and, when the soup comes to a boil, stir in the orzo. Stirring from time to time, cook uncovered over moderate heat for about 10 minutes, until the orzo is tender.
5. Then remove the casserole from the heat and beat in the eggs, lemon juice and a sprinkling of cinnamon. Taste for seasoning and serve at once.
NOTE: When the eggs are added to the soup, they will separate into strands. Do not be concerned; this is a characteristic of harira.
