4 med. tomatoes
2 tbsp. olive oil
1 lb. lean lamb, cut in 1 inch strips
1/2 tsp. ground ginger
1/8 tsp. ground tumeric
2 onions, finely chopped
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper
3 1/2 c. hot meat broth
1 c. broken home style egg noodles
2 eggs
2 tsp. lemon juice
Pinch of ground cinnamon

Peel tomatoes; remove and discard seeds. Chop tomatoes. Heat oil in a saucepan. Add lamb; cook, stirring constantly, until brown on all sides. Stir in ginger and turmeric. Add chopped tomatoes, onions, parsley, salt and pepper. Stir well; add broth. Cover and simmer 45 minutes. Add noodles; return to boil. Simmer, uncovered, 10 minutes longer. Remove from heat. In a small bowl, beat eggs with lemon juice and cinnamon; stir into hot soup. Reheat soup; do not boil. Serves 4.