Step 1

Preheat the oven to 160°C.

Step 2

Place eschalot, chilli, ginger, garlic, lemongrass and coriander root and stems in a small food processor and whiz to a paste. Transfer to a bowl with kaffir lime leaves and set aside.

Step 3

Place lamb, fat-side down, in a heavybased saucepan over high heat and cook from cold, turning, for 12 minutes or until evenly browned. Transfer to a plate and set aside.

Step 4

Discard fat, clean pan and return to medium heat with oil. Add peanuts and cook, stirring constantly, for 2 minutes or until toasted. Using a slotted spoon, set aside to drain on paper towel. Add eschalot mixture and cook, stirring constantly, for 2 minutes or until darkened slightly. Add massaman paste, belacan and tamarind, and cook, stirring constantly, for 5 minutes or until mixture is darkened. Add stock, coconut milk and cream, and bring to a simmer.

Step 5

Return lamb and peanuts to pan, cover, reduce heat to low and cook, stirring every 30 minutes, for 3 hours or until lamb is tender. Uncover, increase heat to medium-high and cook, stirring regularly, for a further 30-40 minutes or until thickened slightly. Stir through fish sauce, lime juice and sugar.

Step 6

Meanwhile, for the quickled crunchy vegetables, place vinegar, sugar, star anise and 1/2 cup (125ml) water in a saucepan over high heat and cook, stirring constantly, until sugar dissolves. Transfer to a heatproof bowl and stand to completely cool. Add remaining ingredients and set aside for 30 minutes to pickle.

Step 7

Place potatoes in a saucepan, cover with cold water and place over high heat. Bring to the boil and cook for 15 minutes or until tender, then drain.

Step 8

Stir potato through curry and serve with quickled crunchy vegetables, rice and roti.