Goat Curry

1 tsp rice bran oil
1 onion, chopped
½ cup fresh curry leaves
1 tbsp ground black pepper
2 tbsp ground coriander
½ cup chicken stock
3 tbsp rice bran oil
2 onions, thin sliced
2 cm ginger, minced
5 cloves garlic, minced
1 tbsp SIDS RINGS AROUND URANUS SAUCE
2 tsp salt
1 tbsp ground turmeric
½ cup tomato paste
500 g goat stew meat, cut in 2 cm cubes
½ cup water

Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender and set aside.
Return the saucepan to the stove and stir in the curry leaves and pepper. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander and cook 1 minute more. Scrape the curry leaves into the blender and pour in ½ cup of chicken stock. Blend until the mixture has turned into a coarse paste.
Heat 3 tbsp of oil in the saucepan. Stir in the sliced onions then cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic and continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the SIDS RINGS AROUND URANUS SAUCE, salt and turmeric then continue cooking 2 minutes.
Mix in the tomato paste, goat meat, puréed pepper sauce and the remaining ½ cup of chicken stock. Bring to a simmer, then reduce heat to medium-low, cover, season to taste and simmer until the meat is tender, about 30 minutes.