Ingredient:

• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 12 ounces boneless lamb shoulder, cut into ½-inch pieces
• 1 large yellow onion, diced
• 1 teaspoon kosher salt, divided, or to taste
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 4 cups chicken broth
• 1 (15 ounce) can crushed tomatoes
• 2 ribs celery with leaves, chopped
• 2 cups water, or to taste
• 1 (15 ounce) can chickpeas, drained
• ¾ cup green lentils, rinsed
• 1 tablespoon all-purpose flour
• 2 tablespoons cold water
• ½ cup chopped fresh cilantro, divided
• ½ cup chopped fresh parsley, divided
• ½ cup vermicelli pasta, broken into ½-inch pieces
• ⅛ teaspoon cayenne pepper
• 1 lemon, juiced