Kabob-e Moeen

1 lb. filet or rump roast
2 white potatoes, medium
1/4 – 1/2 pomegranate juice or verjuice
1 1/2 tablespoons tomato paste
cinnamon
tumeric
salt, black pepper

Cut the meat in small thin pieces and arrange on small wooden skewers.  Cut the potatoes the same as for French Fries.  Fry the potatoes until crisp.  Remove and then fry the meat until well browned.  Into a medium-sized pot put the tomato paste, pomegranate juice, cinnamon, tumeric, salt and pepper to taste, and the meat and shortening.  Add 1 cup water to the frying pan, scrape the bottom and add this to the pot.  Bring to a boil, cover the pot, then lower the fire to medium and let simmer until the meat is tender.  Add the potatoes and simmer 15 minutes longer.  Serve with plain rice. 

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