In a pot, sauté the moghrabia until golden brown, cover with water and boil for 10 minutes until cooked. Set aside with 2 cubes of butter.
Brown the lamb shanks in a hot saucepan then cover with water and boil for 15 minutes.
Add the chicken breast, boil for an additional 15 minutes then drain, saving the water to use for a sauce later.
Season the lamb and the chicken with 1 tbsp caraway powder, 1 tbsp cinnamon powder and the whole bay leaves.
Add the ghee to a serving bowl, along with the cooked moghrabia, boiled chickpeas, fried shallots, lamb shanks and shredded chicken.
To create a sauce for the dish, combine butter and flour (making a roux) and the reserved cooking liquid flavoured with 1 tbsp caraway powder and 1 tbsp cinnamon.
"This is a rich dish that has complex carbohydrates in the moghrabia and chickpeas and plently of high-quality protein in the lamb and chicken. A small portion is all that is needed for a sustaining meal," says Freda Molamphy, Spinneys Nutritionist.