Cut meat in 1/2 inch cubes. Do not wash. Brown in butter in frying pan. Then place in a heavy kettle to cook. Saute onions in same butter and add to the meat. Add seasonings and braise all together a few minutes more. Then add the tomato paste. Cover the pan and cook on slow fire for 45 minutes. Add wine 15 minutes before done.
Serve with pilaf or fried eggplant or mashed eggplant.