Combine all the spices in a bowl and whisk to completely merge everything
In a large mixing bowl massage the spice mix onto the meat, coating evenly and thoroughly
Add a liberal amount of olive oil to large heavy bottom skill and heat on medium high until simmering.
Add the meat to the pan and cook at medium high, stirring frequently, until browned and fragrant. 3-5 minutes, turn the heat to high and cook another 1-2 minutes stirring continuously. Remove from the pan with a slotted spoon, leaving the juices. Cover and set aside.
Finish the meat in a well oiled grill pan on medium high heat for 3-4 minutes until grill marks are deep and obvious. This step is optional, but adds an extra flavour depth texture to the meat
Reduce the heat back to medium -high. Add the vegetables to the pan and cook for 2 minutes, stirring frequently until all the meat juices have been soaked up. Add the garlic and cook another 1-2 minutes. You want the vegetables to still have a good crunch. Remove vegetables from the pan with a slotted spoon, leaving any juices
Add the wine and lemon juice to the pan, return the heat to high and bring the sauce to a heavy simmer. Using a flat bottom spoon, scrape the bottom of the pan smooth of all the brown bits (The Fond) then reduce the heat to medium and let simmer another 8-10 minutes until reduced by half.
Add the butter to the pan direct from the fridge, whisk until fully combined then remove from heat
Add the meat and veg to a mixing bowl and toss with the sauce. Serve over rice. I used my saffron rice- link above and below