PERSIAN LAMB AND LENTIL STEW

PERSIAN LAMB AND LENTIL STEW

If you’re craving something deeply comforting, rich, and aromatic, this Persian Lamb and Lentil Stew is the perfect answer. Inspired by the cozy, slow-cooked stews loved across Persian home kitchens, this dish layers tender lamb, earthy lentils, warm spices, and a silky broth that tastes even better the next day.

The secret “background” flavor that makes this stew feel extra special? NPG Whole Star Anise Seed. Star anise brings a mild, licorice-like fragrance with sweet, herbal undertones, perfect for braised dishes and stews. Since it’s used whole, it gently infuses the broth during simmering and is removed at the end, just like a bay leaf.

Ingredients (Serves 4–6)

Main

  • 1½ lbs (680g) lamb shoulder or leg, cut into 1½-inch chunks

  • 1 cup dried brown or green lentils, rinsed

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 can (14.5 oz / 411g) diced tomatoes (or 2 large tomatoes, grated)

  • 5 cups beef or lamb broth (or water + bouillon)

  • 2 tbsp olive oil

Spices & Aromatics

  • 2 to 3 pods NPG Whole Star Anise Seed

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1 tsp paprika (smoked or sweet)

  • ½ tsp cinnamon (optional but recommended for Persian warmth)

  • 1 bay leaf (optional)

  • Salt and black pepper, to taste

Optional Finish (Highly Recommended)

  • 1 tbsp lemon juice (brightens the stew)

  • Fresh herbs: chopped parsley or cilantro

  • Plain yogurt for serving

  • Cooked basmati rice or warm flatbread (to serve)

Directions

1) Brown the lamb

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb with salt and pepper, then sear in batches until browned on all sides (about 6–8 minutes total per batch). Remove lamb and set aside.

2) Build the base

In the same pot, add the chopped onion and cook until softened and golden, about 5–7 minutes. Add garlic and cook 30 seconds more until fragrant.

Stir in tomato paste and cook for 1 minute to deepen flavor.

3) Add spices + star anise

Add cumin, turmeric, paprika, and cinnamon (if using). Stir for 30–60 seconds.

Add 2–3 pods NPG Whole Star Anise Seed and stir briefly to toast and release aroma.

4) Simmer the stew

Return lamb to the pot. Add diced tomatoes and broth. Bring to a boil, then reduce heat to a gentle simmer.

Cover and cook for 45 minutes, stirring occasionally.

5) Add lentils

Stir in rinsed lentils. Cover again and simmer for 25–35 minutes, until lentils are tender and lamb is fork-soft.

If the stew becomes too thick, add a splash of water or broth.

6) Finish and serve

Remove and discard the star anise pods (and bay leaf if used). Stir in lemon juice if desired. Taste and adjust salt and pepper.

Serve hot over basmati rice or with flatbread. Top with herbs and a spoon of yogurt if you like.

Serving Idea

For a beautiful bowl: ladle stew over rice, add a dollop of yogurt, sprinkle fresh herbs, and serve with lemon wedges on the side.

Storage Tips

  • Refrigerate in an airtight container for up to 4 days

  • Freezes well for up to 2 months

  • Flavor improves after resting overnight, ideal for meal prep

Try this Persian-inspired Lamb and Lentil Stew with NPG Star Anise and turn a cozy dinner into something truly memorable.

Recipes