Butternut Squash and Walnut Stew

Butternut Squash and Walnut Stew is locally made in the city of Damghan, Semnan Province.
Ingredients
Walnuts, 300 g
Lamb leg, stewing meat, 500 g
Onion , 1 no
Turmeric powder, if desired, 1 tsp
Butternut squash, peeled, 500 g
Canola oil, 5 tbsp
Pomegranate paste, 1 glass
Sugar, 1 tbsp
Salt and pepper for seasoning
Brewed saffron, 1 tsp
Procedure

Crush Walnuts finely into powder. Sauté the meat cubes with fried onion in a pan. Add the ground walnuts and sauté again. Sprinkle in turmeric powder and pour in the water and let the contents cook well till walnuts oil accumulates the pan. In order to make the dish more greasy, pour in 1 tablespoon of cold water each half an hour.
Cut the squash into cubes of 5*5 cm dimensions and fry in a pan with drops of oil. Once the meat is done, in a bowl dissolve pomegranate paste in a bit of water and mix with sugar, salt, pepper and brewed saffron. Add the prepared sauce into the stew to give it a yummy taste. Let the stew simmer till the flavors are mixed. Now add in fried squash cubes and let them cook as well. Adjust the seasonings with your own taste. The dish is ready. Serve it with Polo, cooked rice. Bon Appetit!