Black Pepper Goat Curry

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 peppercorns. 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 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions and cook until the onions have softened and turned translucent about 5 minutes. Stir in the ginger and garlic continue cooking until the garlic softens and mellows about 3 minutes more. Stir in the cayenne pepper salt and turmeric; continue cooking 2 minutes.

Mix in the tomato paste goat meat pureed peppercorn sauce and the remaining 1/2 cup of water. Bring to a simmer then reduce heat to medium-low cover and simmer until the meat is tender about 30 minutes.