Semur Kambing Gulung - stewed minced lamb and potato

Ingredients

• 500 gminced lamb
• 1egg
• 2 tbspflour
• 1 tbspchopped celery
• 3potatoes
• 2salam leaves
• 600 mlcoconut milk
• 1 tspsalt
• 2small shallots
• 1 tsppalm sugar
• 4 tbspkecap manis
• 6red bird’s eye chillies
• 2 tbspoil
• 3shallots
• 4 clovesgarlic
• 3candlenuts
• ½ tspwhite pepper
• 2 cmfresh ginger

Instructions

1. 1

   Fry the potatoes

   Peel the potatoes and cut them into wedges. Heat oil in a pan and fry the wedges until golden brown and cooked through.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, candlenuts, white pepper and ginger into a fine paste. Finely chop the 2 small shallots separately.

3. 3

   Shape the lamb

   Mix the minced lamb with the egg, celery, flour and ½ tsp salt until evenly combined. Roll the mixture in kitchen paper or foil, steam it, then cut it into slices 1½ cm thick.

4. 4

   Fry the aromatics

   Heat 2 tbsp oil in a pan and fry the chopped shallots for 3 minutes. Add the spice paste and salam leaves, then fry for 4 minutes.

5. 5

   Simmer the stew

   Add the lamb slices, potatoes and coconut milk, and bring to the boil. Stir in the kecap manis, remaining salt and palm sugar, then bring it to the boil again.

6. 6

   Serve the semur

   Serve the stew once it has come to the boil.

What is semur kambing gulung?

Semur is an Indonesian braise known for its savoury-sweet seasoning, often with kecap manis at its heart. This version pairs minced lamb formed into a roll with potatoes, then simmers both in coconut milk.

The rolled lamb gives the stew substantial slices rather than loose mince. The contrast between the browned potatoes, aromatic spice paste and sweet soy makes it a warming main course.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and kecap manis provide much of the carbohydrate, while the lamb contributes protein and fat. Coconut milk and frying oil also contribute substantial fat; balance the serving with vegetables or greens, and add rice only if you want a larger meal.

Build the spice base

Spice paste: grind the shallots, garlic, candlenuts, white pepper and ginger until fine so they cook evenly. Fry it with the salam leaves after the separately chopped shallots have softened for 3 minutes.

Kecap manis: add it with the palm sugar and salt, as directed, to season the coconut milk and bring the stew’s sweet-savoury flavour together.

Keep the lamb roll together

Binding: mix the mince, egg, flour, celery and ½ tsp salt until the mixture is homogeneous. Roll it snugly in kitchen paper or foil before steaming, then let the cooked roll hold its shape as you slice it.

Slicing: cut the roll into pieces 1½ cm thick, as the method specifies. Handle the slices carefully when adding them to the pan.

Fry the potatoes first

Golden edges: fry the wedges until browned and cooked through before they go into the stew. This gives them colour and means they need only simmer with the sauce rather than cook from raw.

Even cooking: cut the potatoes into wedges of similar size and turn them as they fry. Avoid crowding the pan if you want them to brown rather than steam.

Check the sauce and timing

Aromatics: give the chopped shallots 3 minutes and the spice paste with salam leaves 4 minutes in the pan, as stated. Stir while frying so the paste is heated evenly.

Finish: bring the coconut milk mixture to the boil after adding the lamb and potatoes, then bring it to the boil again after seasoning. The method gives no further simmering time, so avoid leaving the pan at a hard boil longer than needed.

Serve it as a meal

The potatoes make the stew filling, while the lamb and coconut sauce provide a rich centrepiece. Serve it hot, with steamed rice if you want an additional staple alongside.

A simple vegetable side, such as lightly cooked greens, can add freshness and balance the richness of the coconut milk.

Recipe notes & tips

• Grind the spice paste finely so it distributes evenly through the sauce.
• Fry the potato wedges until cooked through before adding them to the stew.
• Keep the lamb roll snugly wrapped while steaming so it holds together for slicing.
• Use a gentle hand when adding the lamb slices to help them stay intact.
• Stir the coconut milk mixture as it comes to the boil to prevent ingredients catching on the bottom.

Variations

• Adjust the chilli: use fewer or more of the red bird’s eye chillies to suit your preference.
• Add extra greens: serve cooked greens alongside for freshness.
• Serve with rice: spoon the stew over steamed rice for a more filling meal.
• Use a different mince: minced beef can stand in for lamb, though the flavour will change.
• Make the sauce less rich: replace some of the coconut milk with water.

Common mistakes to avoid

• Rushing the potatoes: they may remain undercooked in the stew; fry them until cooked through first.
• Leaving the spice paste coarse: larger pieces can cook unevenly; grind it to a fine paste.
• Mixing the lamb unevenly: loose patches may not hold together; combine it until homogeneous.
• Wrapping the lamb loosely: the roll can lose its shape while steaming; wrap it snugly.
• Boiling the sauce hard for too long: it may reduce more than intended; bring it to the boil as directed and avoid prolonged vigorous boiling.

How to store

Cool leftovers promptly, then store them covered in the fridge and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions