Place the lamb, salt, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and coriander leaves into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let it simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let it cook for about 10 minutes until the noodles are al dente. Stir in the lime juice and eggs, let eggs cook for a minute.
In a pan heat butter and saute the onions till wilted. Add the celery, ginger, turmeric powder, cinnamon, pepper, coriander leaves and mix well. Saute for 2 minutes. Add the diced tomatoes, mix well and let it simmer for 15 minutes. Add water and lentils and simmer till the lentils are cooked. Add the cooked chick peas, salt and noodles and cook further 10 minutes till noodles are 'al dente'. Stir in the lime juice and cook for a minute. Serve hot immediately.