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Add goat and sear, turning occasionally, until lightly browned on all sides, about 12 minutes.While goat cooks, stir together garlic, brown sugar, paprika, corn flour, and turmeric in a small bowl.

Add garlic mixture to goat, and stir to coat goat in garlic mixture.Add water, using a wooden spoon to scrape up any browned bits.Cover and steam over low until meat juices run clear, about 20 minutes.

(You should not hear water bubbling vigorously while steaming goat.)Uncover pan and transfer the contents of the pot to a medium bowl.

Wipe pan clean.. Heat remaining 1/2 cup oil in same pan over medium.

Add cayenne pepper and remaining 1 cup onion and 1 teaspoon fresh ginger.Roll the chicken around the filling and secure with a toothpick.

Place the chicken pillows on a heatproof dish.. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.Place the dish on the rack; cover and steam until the chicken is done, about 10 to 15 minutes.

Remove the dish from the wok; carefully pour off the cooking juices..Combine sauce ingredients in a saucepan; bring to a boil over medium heat.