Baby Goat Method: In a large stockpot, sauté the onions, ginger, garlic and turmeric; add garam marsala and the sachet and sweat for 5 minutes on medium heat. Add brown chicken stock and bring to simmer. Pour over goat and roast at 300 degrees, until tender. Baste the meat while cooking and turn every 30 minutes, roast until tender. Take all the meat off the bone and reserve the stock.
Finished Ragu Method: Sweat the onions, ginger, turmeric and habanero; add garam marsala and cook for 5 minutes on low heat. Add coconut milk, meat cut into 1 inch chunks to the reserved stock and simmer for 45 minutes
Garnish Method: In a mixer combine the sweet potato , eggs, and salt; then, add the flour slowly. Pipe the mixture onto a cutting board and then cut in to one inch logs and then place on a floured sheet tray and freeze until ready to use. Cook the gnocchi in boiling salted water and once floating, add to the ragu and simmer for about one minute. Add cherry tomatoes and greens. Plate and garnish with chopped cashews and pickled cilantro.