Slow-Cooked Lamb Semur with Star Anise and Cinnamon

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fragrant Australian take on the Indonesian-inspired semur, featuring tender slow-cooked lamb simmered in a rich spiced soy and tomato broth. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, vegetable oil, yellow onion 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.

Ingredients

• 1 kg, cut into 2-inch cubes lamb shoulder
• 2 tbsp vegetable oil
• 2 medium, sliced yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp fresh grated ginger
• 1 whole cinnamon stick
• 2 whole star anise
• 4 whole cloves
• 3 tbsp tomato paste
• 1/4 cup dark soy sauce
• 2 tbsp palm sugar or brown sugar
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, to garnish fresh cilantro
• to serve steamed jasmine rice

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 kg lamb shoulder cubes and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: Reduce heat to medium, add 2 sliced yellow onions, and sauté for 7 minutes until translucent and starting to caramelize. Add 4 minced garlic cloves and 2 tsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp tomato paste, 1 whole cinnamon stick, 2 whole star anise, and 4 whole cloves, cooking for 2 minutes to toast the spices.
4. Step 4: Return lamb to the pot. Add 1/4 cup dark soy sauce, 2 tbsp palm or brown sugar, 2 cups water, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2.5 to 3 hours until lamb is very tender and sauce is thickened.
6. Step 6: Remove whole spices before serving. Garnish with 2 tbsp chopped fresh cilantro and serve hot over steamed jasmine rice.