1 cup coconut cream
1 cup coconut milk
1 cup chicken stock
2 medium white potatoes, peeled, cut into 3cm pieces
1 carrot, peeled and cut into 2cm pieces
1 cinnamon stick
2 fresh bay leaves
5 cardamom pods, lightly crushed
2 tbsp brown sugar
1 tbsp tamarind paste
1 tbsp fish sauce
Process chillies, shrimp paste, coriander, cumin, cinnamon, cloves, white pepper and 1 tablespoon cold water until smooth. Add remaining ingredients, 1 at a time, blending well after each addition until mixture forms a thick paste.
Preheat fan-forced oven to 150 degrees C.
Dice the Lamb Rump into 3-4cm cubes.
Place in the oven and cook for 1.5 hours on 150 degrees C.
Serve with steamed Jasmine Rice, asian steamed greens and garnishes.