Slow-Cooked Lamb Semur with Star Anise and Cinnamon

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

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 ready in about 200 minutes pairs cut into 2-inch cubes lamb shoulder, vegetable oil, medium, sliced 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.

Prep: 20 min Cook: 180 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 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.

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Frequently asked questions

How long does Slow-Cooked Lamb Semur with Star Anise and Cinnamon take to make?

Total time is about 200 minutes (20 min prep + 180 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 Slow-Cooked Lamb Semur with Star Anise and Cinnamon?

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 vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Semur with Star Anise and Cinnamon?

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 Slow-Cooked Lamb Semur with Star Anise and Cinnamon 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 Slow-Cooked Lamb Semur with Star Anise and Cinnamon?

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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