Dice the meat and fry lightly in heated oil. Add the finely chopped leeks and peppers that have been cut into pieces.
After you fry them a bit, add the tomato paste, diluted in 1-2 tbsp water. Pour in the wine and a little warm water.
Salt, sprinkle with savory, fenugreek and black pepper and saute the dish on low heat until it remains mostly in oil.