Slow-Cooked Lamb Semur with Star Anise and Cloves

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A fragrant slow-cooked lamb stew infused with Indonesian-inspired spices, delivering tender meat in a rich, aromatic sauce perfect for cozy dinners. This Australian-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, shallots, garlic cloves 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
• 4 medium, thinly sliced shallots
• 3 cloves, minced garlic cloves
• 4 nuts, ground candlenuts
• 2 whole star anise
• 4 whole cloves
• 1 (4-inch) cinnamon stick
• 1/4 cup sweet soy sauce (kecap manis)
• 1 cup coconut milk
• 2 tbsp brown sugar
• 2 cups water
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 4 thinly sliced shallots and 3 minced garlic cloves, sauté for 5 minutes until fragrant and lightly golden.
2. Step 2: Stir in 4 ground candlenuts, 2 whole star anise, 4 whole cloves, and 1 (4-inch) cinnamon stick. Cook for 2 minutes until the spices release their aroma.
3. Step 3: Add 1 kg lamb shoulder cubes to the pot, browning the meat on all sides for about 5-7 minutes.
4. Step 4: Pour in 1/4 cup sweet soy sauce (kecap manis), 1 cup coconut milk, 2 tbsp brown sugar, and 2 cups water. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and reduce heat to low.
5. Step 5: Cook gently for 2.5 to 3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened and coated the meat beautifully. Remove whole spices before serving.