Place the lamb in a large saucepan or casserole. Add the oil, onion, pepper, cinnamon and salt. Cook and stir over low heat for 20 minutes.
Cover with water, add the chickpeas and simmer gently with the lid on. Simmer till the chickpeas and lamb are tender.
Meanwhile, for the croquettes, mix the cheese with the breadcrumbs. Add the baking powder, black pepper and orange blossom water. Season with salt. Add the eggs one at a time while mixing gradually until a paste forms.
Heat the oil to about 1cm depth in a frying pan. Fry the croquettes, using a tablespoonful for each, in the hot oil. Drain on kitchen paper.
Once cooked, place the pieces of meat in a large dish. Garnish with the Sfiriya (croquettes) and pour the sauce over.