Heat the olive oil in a large Dutch oven over medium heat. Add the cubed lamb and cook until browned on all sides, which should take about 5 to 7 minutes.

Stir in the grated onion and minced garlic, cooking for 3 to 4 minutes until they are soft, translucent, and fragrant. Make sure to stir frequently to prevent the garlic from scorching.

Add the tomato paste, pureed tomatoes, ras el hanout, and ground cinnamon to the pot. Stir well to coat the lamb and cook for 3 minutes until the tomato mixture darkens slightly and becomes highly aromatic.

Pour in the beef broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes until the lamb begins to tenderize.

Stir in the rinsed freekeh along with half of the chopped cilantro and mint. Cover the pot and continue to simmer for an additional 20 to 25 minutes, or until the freekeh grains are tender and the soup has thickened.

Taste the soup and season with salt and black pepper as needed. Ladle the hot soup into bowls, garnish with the remaining fresh cilantro and mint, and serve immediately with fresh lemon wedges on the side.