Cut the lamb into 3cm cubes and season with papaya skin.
Blend the chillies, garlic, shallots, lemon grass, galangal, and turmeric into a fine paste.
Heat the oil in a cooking pot and stir in the cardamom pod.
Add the prepared spice paste.
Fry until aromatic, then add the lamb, coriander, bashed lemon grass, sugar, and salt.
Bring to a boil and simmer for 30 minutes.
Stir in the coconut milk.
Simmer on a low flame until the meat is tender.
Transfer the cooked lamb onto a platter.
Skin and chop the papaya into 3cm slices.
Mix the papaya with fish sauce, lime juice, chopped chillies, and coriander roots.
Garnish the lamb with the papaya salad and serve.