One-Pot Lamb Semur with Star Anise and Cloves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-simmered Indonesian-influenced lamb stew featuring whole star anise and cloves, inspired by Australian multicultural cuisine. This australian-inspired lamb ready in about 140 minutes pairs lamb shoulder, diced, vegetable oil, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced lamb shoulder and brown on all sides for about 6-8 minutes.
  2. Step 2: Add 1 large chopped yellow onion, 4 minced garlic cloves, and 1 tbsp grated ginger to the pot. Sauté for 4-5 minutes until fragrant and softened.
  3. Step 3: Stir in 1 tsp coriander powder, 1 tsp cumin powder, 1/4 tsp ground nutmeg, 2 whole star anise, and 4 whole cloves, cooking for 1 minute to release aromas.
  4. Step 4: Pour in 1/4 cup sweet soy sauce (kecap manis), 2 tbsp brown sugar, 2 cups beef or lamb stock, and 1 cup canned diced tomatoes. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring to a gentle simmer, cover with a lid slightly ajar, and cook on low heat for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
  6. Step 6: Remove star anise and cloves before serving. Garnish with 1/4 cup chopped fresh cilantro and serve with steamed jasmine rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Lamb Semur with Star Anise and Cloves take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Lamb Semur with Star Anise and Cloves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, diced from drying out.

Can I substitute ingredients in One-Pot Lamb Semur with Star Anise and Cloves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Lamb Semur with Star Anise and Cloves for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Lamb Semur with Star Anise and Cloves?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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