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Heat a Dutch oven over medium-low heat. Add walnuts and toast until golden. Remove nuts to cool, then pulse in a food processor to a coarse powder.
Pat lamb dry and season with 1 teaspoon salt and ½ teaspoon pepper. Heat ghee over high heat and sauté lamb until brown; set aside.
Add onions to pot and sauté over medium heat until soft, about 6–8 minutes.
Add turmeric, cinnamon, cardamom and remaining salt and pepper and stir until fragrant, then add broth, scraping up any browned bits.
Return lamb to the pot with squash, ground walnuts, pomegranate molasses, saffron and sugar. Stir to combine.
Bring to a boil, then reduce heat to low and simmer until lamb is tender (about 1 hour). Remove lid, stir and adjust seasoning.
Top with pomegranate seeds, cilantro and mint. Serve with basmati rice.