Heat a large skillet over medium-high heat and add olive oil. Sear the beef in a single layer for 3-4 minutes until a golden crust forms.

In the same skillet, lower the heat and add more olive oil if needed. Sauté chopped onion for 5 minutes until soft, then add minced garlic and grated ginger, stirring for 1 minute until fragrant.

Sprinkle in the spices and toast for 30 seconds. Pour in the coconut milk and deglaze the skillet, simmering for 2-3 minutes.

Layer the browned beef in the slow cooker and pour the coconut milk mixture over it, ensuring it's well-coated. Close the lid.

Set the slow cooker to low for 6-7 hours or high for 3-4 hours.

Once cooking time is up, stir in lime juice before serving over jasmine rice or with warm naan.