Heat the olive oil in a pan and fry the meat until browned. Add the all finely chopped vegetables apart from the tomatoes and leave to soften for a few minutes. Deglaze the pan with the wine and add the tomatoes.
Cover the pan and lower the heat. Simmer until the meat is soft. If necessary, add a little water during the cooking process. Towards the end of the cooking, add the herbs and seasoning.
When the meat has become tender, prepare the yoghurt sauce. Put all the ingredients into a bowl, season and stir. Remove the meat from the heat and pour over the sauce.
Stir gently and serve with potatoes, rice or pasta.