Blend tomatoes, onions, serrano pepper, anaheim pepper, zucchini, and garlic together in a blender until vegetables are completely pureed.
Heat olive oil in a large pot over medium heat. Cook lamb and beef with a pinch of salt, stirring occasionally, until lamb is cooked through and browned on all sides, about 25 minutes.
Stir vegetable puree, vegetable bouillon, cumin, black pepper, paprika, coriander, turmeric, and cayenne pepper into lamb mixture. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until flavors begin to blend, about 35 minutes.
Pour water and tomato paste into lamb mixture. Bring to a simmer, reduce heat to medium-low, and cook until lamb starts to tenderize, about 1 1/2 hours. Add freekeh; simmer until freekeh is incorporated into the soup, about 30 minutes.
Stir peas and butter into soup. Remove pot from heat and stir cilantro into soup. Ladle soup into bowls and squeeze lemon juice into bowls.
