The Massaman lamb leg curry with pickled vegetables is a great meal, especially on a cold winter evening. It is packed with lots of spices and desirable flavors. The tender lamb legs with coconut flavored sauce and fresh vegetables can bring you an appetizing, fancy and filling meal. You can make it for important gatherings or special events.
This Asian Massaman lamb leg curry with pickled vegetables has a simple recipe. Make this for different meals of the day and wait for the compliments. The hearty texture and spicy taste of this meal make it a unique option for cold days.
Preheat the oven to 160C.
Put the eschalot, chili, ginger, lemongrass, garlic, coriander in a small food processor, mix until you have a smooth paste. Transfer the mixture to a bowl with kaffir lime leaves and set aside.
Choose a heavy-based saucepan and place the lamb legs fat-side down in it. Turn the high up to high and cook for 12 minutes until evenly browned. Flip and repeat. Transfer the cooked legs to a plate and set aside.
Turn the high to medium, and add the oil to the same saucepan. Add the peanuts and cook for two minutes, often stirring until toasted. Spread the toasted peanuts on a paper towel. Add the eschalot mixture and cook continually stirring for 3 minutes or until darkened slightly. Add the massaman paste, Belacan, and tamarind, combine and cook for five minutes until the mixture is darkened. Add the stock, coconut flavored milk, and coconut cream. Bring the liquid to a simmer.
Return the cooked lamb and peanut to the pan. Cover it, reduce the heat to low, and cook stirring every thirty minutes for about three hours or until the lamb legs are tender. Uncover the pan, increase the heat to medium-high and cook stirring regularly for 30 minutes or until thickened slightly. Stir in the fish sauce, lime juice, and brown sugar.
Place the vinegar, sugar, star anise and ½ cup water in a saucepan over high heat, cook and stir constantly until sugar dissolves. Transfer to a heatproof bowl and let it cool completely. Add the remaining ingredients and set aside for thirty minutes to pickle.
Cut the potatoes, put them in a saucepan, cover with cold water and place over high heat. Bring to a boil for 15 minutes until tender. Then drain.
Once the curry is ready, stir in the potato and serve over rice and roti sided with crunchy pickled vegetables.