Heat 1 tbsp olive oil in a skillet over medium heat. Stir in 2 tbsp garlic and 2 tsp ginger and cook for 30 seconds until fragrant.
Add 4 oz onion and stir fry for 2 minutes or until the onion slices are soft and turn translucent.
Add 1 tbsp tomato paste to the skillet, occasionally stirring to combine, for about 30 seconds.
Add 2 oz chopped tomatoes and cook for another 1 minute.
Add 18 oz beef chuck and season with 1 tbsp cider vinegar, 1/2 tsp cumin, 1/2 tsp chili powder, 1 tsp garam masala, 1/2 tsp coriander powder, 1/2 tsp pepper, 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/2 tsp turmeric, 1/2 tbsp brown sugar, 1/2 tsp salt, 1 tbsp mustard, 1 tsp paprika, 1 tbsp flour, and 2 1/2 tsp sriracha. Stir and cook for 5 minutes.
Pour in 1 cup chicken broth and bring to a boil. Then reduce heat to low and simmer until the beef is tender, about 12 minutes.
Garnish with 2 tbsp chopped coriander. Serve hot over steamed rice.