Heat the ghee
in a heavy-based saucepan, add the onion, garlic and ginger, and fry over
a low heat, stirring frequently, for 5 minutes until softened.
Add the spice
mixture, turmeric and mustard seeds and fry over a low heat, stirring
constantly, for a further 2 minutes until aromatic.
Stir in the
salt, vinegar, chilies, tomatoes and beef and mix well to coat the beef
evenly in the spices.
Cover the pan
and cook the curry over a low heat, stirring occasionally, for 50 minutes
or until the meat is very tender.
Remove the lid,
stir in the sugar and cook the curry uncovered for a further 10 minutes,
stirring occasionally, until the sauce is thick. Taste and adjust the
seasoning if necessary and serve immediately with the Sri Lankan rice.
This delicious dish from Sri Lanka is very
quick to prepare. You should be able to find ghee in most large