The meat is washed, cut pieces for kebabs and fried in fat with chopped onions. After softening the onions add tomato paste, flour, red pepper and salt to taste. Then the meat, pour the wine and water and boil together with added to the sauce spices - bay leaf, allspice, pepper and savory. The clean onions and peeled cloves of garlic are added when the meat is almost tender. Dovaryava dish on low heat and sprinkle with chopped parsley. Serve warm.