Pakistani · intermediate
Gilgit Roasted Walnut And Lamb Stew
A velvety northern Pakistani mountain stew featuring boneless lamb simmered with a paste of roasted walnuts, black pepper, and toasted cumin.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Dry roast walnut halves in a skillet over medium heat for 4 minutes until fragrant, let cool, then blend with 0.25 cup water into a smooth paste.
- 02
Heat ghee in a medium Dutch oven over medium heat, add sliced onions, and fry for 8 minutes until deep golden brown.
- 03
Add lamb cubes and ginger paste to the pot, searing for 5 minutes until meat is greyed on the exterior.
- 04
Stir in ground cumin, cracked black pepper, and the ground walnut paste, cooking for 3 minutes while stirring constantly.
- 05
Pour in halal beef stock, bring to a gentle simmer, turn heat to low, cover with a lid, and cook for 30 minutes until lamb is tender.
- 06
Uncover the stew, stir in chopped fresh cilantro, adjust salt, and serve warm with flatbread.
A LITTLE KITCHEN KNOW-HOW
Nut Paste Thickening
Blending roasted nuts into a smooth wet paste to naturally emulsify and thicken rich stews without flour or starch.
Notes from the kitchen
- Keep heat low after adding the walnut paste to prevent the nut emulsion from scorching or separating.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
