In a large saucepan over a medium heat melt the butter and oil. Add the lamb, garlic, carrots, onions, celery, cumin, cinnamon stick, coriander seeds, ginger and turmeric and fry for 10 minutes.
Add the crushed tomatoes, lentils and chicken stock and bring to the boil.
Reduce the heat and simmer for 1½ hours or until the lamb is tender.
Add the parsley, chickpeas, salt, pasta, fresh tomato, coriander and lemon juice. Cook gently for a further 10 minutes or until the pasta is tender.
Season with salt and pepper to taste. Serve with loads of fresh pide (Turkish) bread.