Prepare your ingredients by cutting the beef rump into medium size chunks, same with the potatoes. Dice the onion into small-medium pieces, and grate/chop the garlic.

Sear the beef chunks on a medium-high heat, until they have lightly browned - they do not need to be fully cooked. You may need to do this in batches to avoid overcrowding. Remove and set aside after searing.

Deglaze the pan/pot with a bit of water if need be, then add in the diced onions. Saute the onions until they begin turning translucent, then add the garlic. Let this cook slightly until fragrant.

Mix in the massaman curry paste, then leave for a minute or two. Following this, pour in the chicken stock. Stir to combine.

Add the beef back to the pot, along with the potatoes.

Pour in the coconut cream, give everything a good mix.

Pressure the massaman curry for 45 minutes. Then quick release until the pressure has been relieved. If using a slow cooker, cook on low for 6-8 hours.

Serve with rice, breads, or on its own - and enjoy!