|Lamb/Lean beef||1 Pound, cut into hearty chunks|
|Water||3 Cup (48 tbs)|
|Chicken pieces||3 Pound (Breasts, Thighs, Drumsticks)|
|White onions||10 Small, peeled|
|Caraway seeds||1 Teaspoon, crushed|
|Carrots||6 , scraped and cut into hearty chunks|
|Canned cooked chick peas||1 1⁄2 Cup (24 tbs) (Garbanzo Beans)|
|Green peas||10 Ounce (Fresh / Frozen)|
|Steamed couscous||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
|Hot pepper sauce||To Taste|
Place lamb, bay leaf, cinnamon, salt, and pepper in a large pot and cover with 2 1/2 to 3 cups water.
Bring to a boil, reduce heat, and simmer partially covered for 30 minutes.
Add the chicken and more water, if necessary, to cover the chicken and meat.
Bring to a boil, reduce heat, and simmer partialy covered an additional 20 minutes.
Meanwhile, lightly saute the onions in butter.
Add them to the meat pot and continue simmering 15 minutes longer.
Finally, add crushed caraway seeds, carrots, chick-peas, and green peas.
Simmer gently 10 to 15 minutes, adjusting the seasoning to taste.
Meat and chicken should be cooked through and very tender by this time.
If not, simmer slightly longer.