Last photo a bit dark.
I broke up the shoulder with a cleaver,browned it in canola oil.
Took it out added a large chopped onion,gave that a few minutes.
Put in the curry paste ,moved it around in the pan for a few minutes.
Put the goat back in ,turned the bits around to coat with the paste ,then put in about 750ml chicken stock,I can coconut milk.About 30 curry plant leaves went in at this point.
Low flame ,took the dog for a walk about an hour.
Just simmered it gently for another 30 minutes.
Then added a large eggplant cut into 1'' x1'' cubes. Let it go for another 30,tasted it ,bit salty. I used rock salt to help with the bash part of curry paste.So I put a large sweet potato in ,simmered it until soft that absorbed the salt & rebalanced it.
Forgot to use kaffir lime leaf but it didn't matter.
Great curry ,really hit the mark. Got some grunt from 2 x habanero but balanced over all.I used eggplant because its in season. Okra is great. Meat was very soft & sweet.
Gee I have some left overs. It will be good tomorrow.
If I had the time I might have done some sides maybe a pineapple ,mint chutney or yoghurt & cucumber but I was squeezed for time.
You can see the Southern Indian/ Sri Lankan influences with the curry leaf but the shrimp paste & lime are very Asian.
When I have time I use this as a rub for lamb or goat & do it in the MES.Rub it leave it for a few hours then just smoke it over something mild like apple or pecan.
Hope every body is well.