Ostri (Spicy Beef or Pork Stew with Walnut and Herbs)

Grind walnuts in a food processor until finely ground—don’t overprocess into butter. Set aside.

Cut meat into bite-sized chunks. Heat oil in a Dutch oven over medium-high heat and brown meat in batches until deeply golden. Remove and set aside.

Reduce heat to medium. Add chopped onion to the pot and cook until soft, about 5 minutes. Add minced garlic and cook 1 minute more.

Stir in tomato paste and cook for 2 minutes, scraping up any browned bits.

Return meat to the pot. Add water or broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour or until meat is tender.

In a small bowl, mix ground walnuts with 1/2 cup of hot broth from the pot to make a paste. Add a pinch of dried marigold if using.

Stir the walnut paste into the stew. Add most of the chopped coriander and parsley, reserving some for garnish. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens.

Adjust seasoning. Serve hot, garnished with remaining herbs. Traditionally accompanied by fresh bread or rice.