Heat 1 tablespoon of oil or ghee in a frying pan over medium-high heat. Add the beef in batches, searing each for about 4-5 minutes until browned on all sides, which locks in the flavor. Once browned, transfer the beef to your slow cooker.

In the same pan, add the remaining oil and reduce the heat to medium. Sauté the chopped onions, garlic, and ginger for 2-3 minutes until the onions become translucent and fragrant.

Stir in the ground turmeric, coriander, cumin, garam masala, and red chili powder, allowing them to cook for 1 minute.

Pour in 1 cup of beef broth and ½ cup of water, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Bring to a gentle simmer for 2 minutes.

Transfer the aromatic mixture to the slow cooker, alongside the seared beef. Add a cinnamon stick, a dried bay leaf, a generous handful of chopped cilantro, and a pinch of salt.

Cover the slow cooker with a lid and set it to cook on low for 8 hours or high for 4 hours. As the beef braises, it will become incredibly tender.

Once the cooking time is complete, give the curry a gentle stir. Serve hot, garnished with additional cilantro.