In a large saucepan, heat the olive oil and butter on medium heat until the butter melts. We combine the olive oil with the butter to prevent the butter from burning.
Fry the onions, stirring constantly, for about 4 - 5 minutes until they soften, then add the garlic and fry for a minute or 2.
Add the meat cubes, season with salt and pepper and a tablespoon of the Seven Spices mix. Sear the meat on all sides, while stirring regularly to prevent it from burning.
Add the lamb bones (if using) to the pan, along with the remaining tablespoon of seven spices and sear well and keep stirring to prevent them from sticking to the bottom of the pan and burning.
Add the sliced fresh carrots and mix to coat with the spices, then add water to the pan to cover the meat and bones, bring to the boil then gently simmer on medium-low heat for about 45 minutes, stirring occasionally.
When the sauce thickens a bit and the meat is falling off the bones, add the green peas for 5 minutes on medium heat, then take off the heat.
Serve with Lebanese Vermicelli rice.
