This recipe, from The Indian Slow Cooker, serves 6.
2 medium yellow onions, peeled, cut in half, sliced
2 lbs beef brisket, trimmed of fat
1 2-inch piece fresh ginger root, peeled and cut into chunks
10 cloves garlic, peeled
1 heaping tsp ground (powdered) ginger
4 green or white cardamom pods
3 bay leaves
1 4-inch cinnamon stick
1 Tbsp garam masala
2 Tbsp ground fennel
1 Tbsp red chile powder
2 pinches ground nutmeg
1 tsp turmeric
1 tsp kosher salt
1 tsp black salt (or substitute kosher salt)
1/2 cup canola oil
Place the onions in a 4- or 5-quart slow cooker, and set the meat on top. In a food processor or mortar and pestle, grind the ginger and garlic to a paste, and add it to the slow cooker.
Add the remaining ingredients and drizzle the oil over everything; no need to mix! Cook on LOW for 9 hours, until the meat falls apart. Serve with naan or over basmati rice.