Excellent dish for a small family with a few visitors, particularly for special occasions, it will be great fun to carve and serve.
Preheat Oven to 325°F or 160°C
Rub the goat leg with salt and fresh ground pepper.
Pour generous amounts of Noor Oil into a large pan, wide enough to fit the entire leg, and bring to a high temperature. Sear the goat leg on all sides until the color has turned and it has cooked to lock in all the natural juices and flavors.
Remove the seared goat leg from the pan and set it aside. Reduce the heat to a medium-high, add all the braising vegetables: carrots, celery, onions, leeks, ginger, garlic and bay leaf. Cook the vegetables for approximately 8-10 minutes, add more Noor Oil if needed. Add coconut milk, vegetable stock, lemon juice, hot sauce(Sriracha/Sambal), tomato, curry powder, salt and pepper. Bring to a boil and simmer for 10-15 minutes.
Place leg of goat in a long shallow pan (a large aluminum foil pans are the best). Cover leg of goat with the coconut milk sauce. Cover and place in the oven for 3-4 hours to braise.
While the goat leg is cooking, prepare the eggplant by peeling its skin and dicing into cubes. Salt the eggplant cubes generously and place them in a sieve or strainer for a couple of hours. Wash and set aside until ready to cook.
30 Minutes before the goat is done, in a medium sized pan, bring 2 tablespoons of Noor Oil to a medium high temperature. Add minced garlic, ginger, and diced onion, cook for 3-5 minutes. Add eggplant and sautee until soft and cooked through, for about 10-12 minutes.
Once the goat leg is cooked through and tender, remove from the oven. Allow it to rest for 15 minutes. Plate the goat leg on top of the sautéed eggplant along with all the braising liquids and enjoy!