Step 1

Place flour and beef in a large snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 5 litre-capacity slow-cooker.

Step 2

Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until onion has softened. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon and cardamom. Stir to combine. Cover. Turn slow-cooker on low. Cook for 5 1/2 hours or until beef is tender, stirring halfway during cooking.

Step 3

Remove and discard cinnamon and cardamom pods. Stir through half the coriander. Sprinkle with remaining coriander and serve with naan.