Recette de cuisineHomemade recipes · Hainaut
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Damghan Pumpkin and Walnut Stew

Damghan Pumpkin and Walnut Stew

Main dishes

Damghan stew, featuring fried pumpkin, ground walnuts, and lamb, in a mild-sweet and slightly acidic sauce made with pomegranate concentrate, sugar, and s…

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Recipe from Roozitaa, adapted by Recette de cuisine ·

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This Damghan stew combines pumpkin, ground walnuts, and lamb in a subtly sweet and sour sauce made with pomegranate concentrate and saffron.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr 30 min
  • Total2 hr
  • DifficultyMedium
  • CostModerate
  • Cooking methodTying up
  • Estimated cost$23.84 $5.96 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $6.61
  • $16.21
  • $0.21
  • $0.48
  • $0.32
  • $0.01

Prices from US supermarkets for 3 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Wash the walnuts and grind them finely. Brown the meat with the chopped onion and turmeric, then add water. Allow the walnuts to release their oil.
  2. Add cold water every 30 minutes, 1 tablespoon at a time, to help release the oil from the walnuts.
  3. Cut the pumpkin into 5 x 5 cm pieces, then fry them in a little oil.
  4. Dilute the pomegranate concentrate in a small amount of water, then add it to the stew along with the sugar, salt, pepper, and saffron. ≈ 3 min
  5. Add the fried pumpkin and cook until it is tender.
  6. Taste and adjust the balance between sour and sweet, then serve. ≈ 2 min

The bill

Damghan Pumpkin and Walnut Stew

  • 300 g of walnuts$6.61
  • 500 g of lamb leg or shoulder$16.21
  • 1 onion (or 2 tablespoons of chopped onion)$0.21
  • 1 teaspoon of turmeric (optional)$0.48
  • 5 tablespoons of oil$0.32
  • 1 tablespoon of sugar$0.01

Total$23.84

that's $5.96 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of walnuts
  • 500 g of lamb leg or shoulder
  • 1 onion (or 2 tablespoons of chopped onion)
  • 1 teaspoon of turmeric (optional)
  • 500 g of butternut squash, peeled
  • 5 tablespoons of oil
  • 1 glass of pomegranate concentrate
  • 1 tablespoon of sugar
  • Salt and pepper, to taste
  • 1 teaspoon of saffron infused

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