Boil goat meat in a large pot of water one inch above meat salted with about one tablespoon ground sea salt and one tablespoon red wine vinegar until tender (about 1 hour).
While the goat meat is boiling, peel and slice onions. Mix the garam masala, basil, coriander and ground rosemary in a small finger bowl. Rinse the basmati rice and place in a large container and cover with several inches of cool water and let the rice stand 30 minutes. Drain.
Drain the goat meat and save the stock water. Rub sage into meat.
Heat the sesame oil in a large pan that has a tight fitting glass cover. Leave uncovered and fry the onion, garlic and ginger until onion is brown (about 10 minutes). Stir the garam masala, basil, coriander, and ground rosemary into the onion and cook together for about 1/2 minute; fry the goat meat in the spice mixture and add hot pepper slices. When meat is almost done, sprinkle lemongrass and rosemary leaves over the meat; continue frying until done (about 10 minutes).
Heat the ghee in a large skillet over medium heat; add the curry powder and ground fenugreek seed and cook together for 1 minute. Add basmati rice and cook for 1 to 2 minutes.
Pour rice mixture over the goat spice mixture; do not stir. Gently pour six cups of the saved stock water over rice (If there are not six cups of stock, use water to make six cups) and bring mixture to a boil for 2 minutes. Cover mixture and simmer at a boil on low heat until rice is tender (about 15-20 minutes). Do not remove cover while rice is cooking.
When rice is fluffy, immediately remove pan from heat and let stand for 20 minutes.