Beef Curry with Black Pepper & Cinnamon

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• 1 of 1/4 tsp chilli powder
• 1 of 1/4 tsp ground turmeric
• 1 of 1 tsp ground cumin
• 1 of 2 tsp ground coriander
• 1 of 1 tsp garam masala
• 1 of 2 tsp freshly ground black pepper
• 1 of 2 red onions, peeled and coarsely grated
• 1 of 900g (2lb) chuck steak, trimmed of excess fat and cut into 4cm (1 1/2in) pieces
• 1 of 6 garlic cloves, finely grated
• 1 of 1 tbsp finely grated fresh root ginger
• 1 of 2 tbsp sunflower oil
• 1 of 2 tbsp tomato purée (paste)
• 1 of 2 tsp honey
• 1 of 1 tbsp red wine vinegar
• 1 of 1 1/2 tsp sea salt
• 1 of 350ml (12fl oz/1 1/2 cups) beef stock
• 1 of 1 green bird's eye chilli
• 1 of 1 cinnamon stick
• 1 of 2 bay leaves
• 1 of 3 tbsp chopped coriander (cilantro), to serve
• 1 of cooked rice and plain yogurt, to serve