Heat 1 tablespoon of oil or ghee in a frying pan over medium-high heat. Add the chuck or braising steak and sear in batches for 4-5 minutes, or until the beef is browned on all sides. Transfer to slow cooker.

In the same pan, add remaining oil. Sauté 1 cup of chopped onions, 2 cloves of garlic, and 2 cm of chopped ginger for about 2-3 minutes until onions are translucent.

Stir in ½ teaspoon of ground turmeric, 2 teaspoons of ground coriander, 1 teaspoon of garam masala, ½ teaspoon of ground cumin, and ½ teaspoon of red chili powder. Cook for about 1 minute.

Pour in 1 cup of beef broth and ½ cup of water, scraping the bottom of the pan. Let it simmer for 2 minutes.

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

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

Once cooked, stir the curry gently to mix and garnish with additional chopped cilantro before serving.