Fry the onion, garlic, lemongrass, ginger, cumin, coriander, garlic cloves and peppercorns in a dry frying pan for until fragrant (4-5 minutes).
Remove the pan from the heat and set aside to cool.
Blend the spices in a food processor, then add the anchovy paste, sugar and oil and blend until smooth. Set aside.
Heat a large non-stick frying pan and brown the meat until golden brown set aside in a large oven-safe dish with the potatoes & onions.
Add the massaman paste, cilantro/coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.
Stir in the coconut milk and bring to a boil.
Season with the lime & lemon juice and fish sauce add the lime leaves, then pour the sauce over the meat, onion, and potatoes, cover and bake for 1 1/2 hours.
Serve on rice sprinkled with the chopped cilantro/coriander leaves.