2. Sauté the chicken and lamb with ghee, then cover with water and cook till tender.
3. Sauté the onions with ghee till golden color then cover with water and cook till tender.
4. Boil the chickpeas with bicarbonate powder and water until cooked. Sauté the moghrabieh with ghee, then add half of the chicken and the lamb stock, onion, salt, pepper, caraway, cinnamon, chickpeas and cook till the stock is reduced.
5. For the moghrabieh sauce, melt the butter in a small casserole, add the flour, then mix until golden brown.
6. Add the remaining stock and mix well. Add half of the chickpeas, onion, salt, caraway, cinnamon, pepper, and lamb to the sauce. Serve the moghrabieh with chicken and sauce.
