Start by heating 1 tablespoon of oil or ghee in a frying pan over medium-high heat. Once hot, add the cubed beef in batches, searing until browned on all sides, about 4-5 minutes. Transfer the seared beef to the slow cooker.

In the same pan, add another tablespoon of oil over medium heat. Toss in the chopped onions, garlic, and ginger, sautéing for 2-3 minutes until the onions become fragrant and translucent. Pour this aromatic mixture into the slow cooker with the beef.

Sprinkle the ground turmeric, coriander, cumin, garam masala, and red chili powder into the slow cooker. Stir everything well to ensure the spices coat the beef and aromatics evenly.

Return to the frying pan and pour in 1 cup of beef broth and ½ cup of water, scraping up any browned bits stuck to the bottom. Let this mixture simmer for 2 minutes, then add it to the slow cooker.

In the slow cooker, add the cinnamon stick, bay leaf, and chopped cilantro, along with a pinch of salt. Gently stir to combine everything.

Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours.

Once the cooking time is complete, gently stir the curry to mix everything up, removing the cinnamon stick and bay leaf. Serve hot, garnished with additional chopped cilantro.