In a large saucepan, melt the butter. Add the
onion and cook over moderate heat until softened, about 4
minutes. Add the lamb, garlic, cinnamon, cardamom and
allspice and cook, stirring, until the lamb is no longer pink
and the liquid has evaporated, about 4 minutes. Add the
rice and chickpeas along with 2 teaspoons of salt and a
pinch of pepper and cook, stirring, until evenly coated. Add
the stock and water and bring to a boil. Cover and cook
over low heat until the rice is tender, about 20 minutes.
Remove from the heat, cover and let stand for 10 minutes.