In a bowl, combine white wine vinegar, red chili powder, minced garlic, grated ginger, turmeric, cumin seeds, black pepper, and cloves to create a fragrant marinade. Add the beef chunks, ensuring they're well coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor absorption.

Heat a large pot over medium heat and add a splash of oil. Once shimmering, take the marinated beef out of the refrigerator, allowing any excess marinade to drip off, and sear the chunks until browned on all sides, about 5-7 minutes.

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

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

Once the beef is tender and the sauce has achieved a rich, thick texture, taste and adjust the seasoning as needed. Remove from heat and serve hot, garnished with freshly chopped cilantro.