Place pine nuts on a baking pan, and toast for a few minutes until evenly browned.

Add the onions and fry for 5-10 minutes, until they are soft and evenly browned.

Cook, occasionally turning garlic so it browns evenly, until it gradually becomes golden, then begins to brown.

Cook for 10 minutes, turning twice until evenly browned.

In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned.

Adjust heat and stir occasionally with a wooden spoon so that it browns evenly.

Cook, turning often, so that it browns evenly.

The function of this is to remove water which creates steam instead of evenly browning the meat.

Add the lamb and cook quickly for about 3 minutes, turning frequently, until evenly browned.

Add garlic and stir until evenly browned, just past golden.