Marinate chicken or meat pieces in apple vinegar and lemon juice and oil a few hours or the night before; then drain; then mix the 1/4 teaspoon of cinnamon, 1/4 teaspoon of cardamom, 1/8 teaspoon of cloves powder and rub very well over the chicken and let marinate for an overnight
Drain the marination liquid (if any).
Add ghee and oil onto a pot, on a high heat stir in the meat or chicken pieces. Turn once and keep until lightly browned. Remove from pot and set aside.
Stir in the onions into the same pot. On high heat keep the onions until golden brown.
Add ½ amount of the carrots on the onions. Stir once and then allow to lightly brown colour.
Add the tomatoes. Stir until all ingredients are well combined.
Add the whole spices, then the garlic. Mix until all well combined.
Add tomatoe paste and the chicken stock powder.
Stir in the browed meat or chicken pieces.
Add all spices. Cover slightly the meat or chicken with boiled water.
On high heat allow the sauce to boil. Reduce into low and cover.
Keep the meat about 1½ to 2 hours until well cooked. The chicken need 40-45 minutes to be cooked.
Add ½ amount of the chickpeas and remaining ½ of the raw carrots.
Add the rice on top of the meat or chicken. At this time the level of sauce is reduced and it should only cover the rice about half to one inch.
Cook the rice on high heat or until the sauce is almost absorbed.
On top of the rice, lay three strips of the following: chickpeas, the raisins, and then add a strip of the fried carrots.
Cover the pot and cook on low heat about 30 minutes, or until the rice is cooked.
Turn on serving dish. Garnish with the toasted almonds.