Cut the meat into 4cm chunks.

Heat 2 tablespoons of the oil in a heavy based saucepan or frypan till nearly smoking.

Brown the meat in the hot oil.

Remove the meat to a plate and then add the last of the oil and the onions.

Fry the onions till soft then add the mushrooms and brown them.

Put the meat back in the pan with the onions and mushrooms, add the tomatoes and spices and simmer for 40 minutes or until meat is tender.

Green peas should be added 5-10 minutes before the end of cooking.

Serve with boiled rice.

Note: the spices, apart from 1 teaspoon of black pepper, are my approximation of one teaspoon of the Iraqi Baharat spice mix. If you can buy or make the mix, all the better.