Massaman slow-roasted lamb shoulder with potatoes and green chilli

For curry paste, heat large frying pan over high heat. Add shallots, garlic, galangal and lemongrass and cook, turning occasionally, until slightly charred (3-5 minutes). Remove from pan and set aside to cool. Soak chillies in hot water and set aside to
soften (10 minutes). Drain and coarsely chop. Dry-roast spices in a small frying pan until fragrant (30 seconds). Transfer to a bowl, set aside to cool slightly, then transfer to a spice grinder and grind to a fine powder; set aside. Remove garlic from its skins and coarsely chop. Remove outer layers of lemongrass and coarsely chop. Coarsely chop shallot. Finely grate galangal. Transfer garlic, lemongrass, shallot and galangal to a high-speed blender with soaked chillies, ground spices, remaining ingredients and 1 tsp fine salt, then blend to a smooth paste.

Transfer paste to a large non reactive bowl. Add lamb, massage to coat, cover with a plastic wrap and refrigerate overnight to marinate.

Preheat oven to 180°C fan-forced. Whisk coconut cream, stock, fish sauce, palm sugar and tamarind purée in a large roasting pan. Add lamb and curry paste marinade, then turn lamb to coat ensuring paste is well combined. Add whole spices, bay leaves and potatoes. Cover lamb with a piece of baking paper, tightly wrap in 2 layers of aluminium foil and roast for 30 minutes. Reduce oven to 130°C fan-forced and roast until lamb very tender and almost falling from the bone (4 hours).

Increase oven to 180°C fan-forced. Remove foil. Add peanuts to pan, return to oven and roast uncovered until lamb is slightly charred and curry sauce is thickened (30-40 minutes; if sauce reduces too much, add 125ml-250ml water).

Meanwhile, for fried shallots and garlic, half fill a saucepan with oil and place over medium heat until temperature reaches 180°C on deep-frying thermometer. Reduce heat to low. Add shallots and fry, stirring occasionally, until golden and crisp (5-6 minutes). Remove with a slotted spoon and drain on paper towel. Repeat with garlic (7-8 minutes). Transfer to a bowl and season with salt to taste.

Transfer lamb shoulder curry to a serving dish, scatter with fried shallot and garlic, sliced green chilli and coriander. Shred lamb into curry sauce and serve with steamed rice topped with shredded lime leaves on the side. Shred lamb into curry sauce and serve with steamed rice topped with shredded lime leaves on the side.