Iraqi Meat Stew with Peas

4 T butter
2 lbs beef or lamb, cut into ½ inch cubes
1/2 cup finely chopped cilantro leaves
3 cloves garlic, peeled and crushed
2 medium onions, diced
1 ½ cups fresh or frozen green peas
1 can diced tomatoes (14.5 oz), with their juice
1/2 cup water
2 t cumin
1 ½ t allspice
Salt & pepper to taste

Sauté meat (in small batches) in butter over medium heat until brown, stirring often. Remove meat, and add cilantro, onions and garlic to pan. Sauté until onions begin to brown. Add spices and cook 1-2 minutes. Add back the meat and its juices, tomatoes, water, salt, pepper. Bring to a boil, lower heat, cover and simmer 40 minutes. Add peas and cook another 20 minutes or until the meat is tender and the peas are cooked. Serve with hot rice or egg noodles.