Heat 1 tablespoon of oil or ghee in a frying pan over medium-high heat. Add the cubed beef in batches, searing each piece until browned on all sides, about 5-7 minutes per batch. Transfer the beef to the slow cooker.

Using the same pan, add another tablespoon of oil and heat over medium heat. Stir in the chopped onions, garlic, and ginger, sautéing for 2-3 minutes until the onions become translucent.

Sprinkle in the ground turmeric, ground coriander, ground cumin, garam masala, and red chili powder. Stir continuously for about 1-2 minutes, allowing the spices to bloom.

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

Carefully transfer the aromatic mixture into the slow cooker. Add in the cinnamon stick, bay leaf, chopped cilantro, and salt, ensuring everything is combined.

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

Remove the bay leaf and cinnamon stick. Garnish with fresh chopped cilantro and serve hot with warm naan or fluffy basmati rice.