Kalfakjot a Fati

Cut the veal into bite-sized cubes approximately 1 to 1.5 inches in size. Season the meat generously with salt and pepper.

Peel and dice the medium onion into small pieces. Peel and cut the potatoes into roughly ¾-inch cubes.

Heat the margarine in a large heavy-bottomed pot or Dutch oven over medium-high heat until melted and shimmering.

Add the seasoned veal cubes to the hot margarine and brown on all sides, stirring occasionally, until the meat develops a golden crust.

Stir in the diced onion and cook for 2-3 minutes until the onion softens and becomes translucent.

Add the tomato pulp or paste to the pot and stir well to combine with the meat and onions, cooking for 1-2 minutes to deepen the flavor.

Pour in the veal broth and add the diced potatoes, stirring to distribute evenly throughout the pot.

Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover partially with a lid.

Simmer for 25-30 minutes until the veal is tender and the potatoes are cooked through, stirring occasionally.

Taste and adjust seasoning with additional salt and pepper as needed. Serve hot in bowls.