In a bowl, combine white wine vinegar, red chili powder, minced garlic, grated ginger, turmeric, cumin seeds, black pepper, and cloves to create a marinade. Add the beef chunks, cover, and marinate in the refrigerator for at least 2 hours or overnight for enhanced flavor.

Heat a large pot over medium heat and add a splash of oil. Sear the marinated beef chunks until browned on all sides, about 5-7 minutes.

Lower the heat, add the residue marinade to the pot with the seared beef, and cook for around 5 minutes until the spices release their aromas.

Pour in enough water to just cover the beef, cover the pot with a lid, and let it simmer for 1.5 to 2 hours until the beef is fork-tender and the sauce thickens.

Once the beef is tender, taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro, paired with rice or naan.