Heat 2 tablespoons of oil or ghee in a frying pan over medium-high heat. Add 1 kg of chuck or braising steak, searing until browned on all sides, about 4-5 minutes. Transfer the seared beef to your slow cooker.

In the same pan, add another tablespoon of oil and sauté 1 cup of chopped onions, 2 cloves of chopped garlic, and 2 cm of chopped fresh ginger over medium heat for 2-3 minutes until fragrant and translucent.

Stir in the spices: ½ teaspoon ground turmeric, 2 teaspoons ground coriander, 1 teaspoon garam masala, ½ teaspoon ground cumin, and ½ teaspoon red chili powder. Cook for about 1 minute until aromas are released.

Pour in 1 cup of beef broth and ½ cup of water, scraping up any browned bits from the bottom. Simmer for about 2 minutes, allowing flavors to meld.

Transfer the aromatic mixture to the slow cooker with the seared beef. Add in a 3 cm cinnamon stick, 1 dried bay leaf, 2 tablespoons of chopped cilantro, and a pinch of salt. Stir gently.

Cover your slow cooker and cook on low for 8 hours or high for 4 hours until the beef is tender and shredding easily.

Once cooked, stir the curry gently and garnish with additional chopped cilantro. Serve with fluffy basmati rice or warm naan.