Lamb Stew with Peas and Tomato

Ingredients - 
	2 pounds boneless lamb, cubed 
	2 medium onions, chopped 
	3 tablespoons butter 
	1 garlic clove, minced 
	1 tablespoon chopped parsley 
	salt and pepper 
	1 can tomato paste (6 ounce) 
	1 cup white wine 
 	1 can whole tomatoes (28 ounce) 3 packages frozen peas, 
	thawed crushed or dried mint 

Recipe - 
	Melt butter in stew pan or dutch oven; 
	Add meat, onion, garlic, parsely, salt and pepper; 
	Brown over medium fire, stirring constantly. 
	When all of the ingredients are delicately browned, 
	add tomato paste and tomato diluted in 1 cup of water; add wine; stir; 
	lower fire and simmer for about 1½ hours. 
	Not too far from serving, add peas.