Heat the oil in a large skillet. Season the meat with salt. Add half of the meat to the skillet and cook over high heat until browned all over, about 8 minutes. Transfer the meat to a slow cooker. Lower the heat and repeat with the remaining meat. Add the ginger, coriander, turmeric, cloves, cinnamon sticks and cardamom pods to the meat in the slow cooker and toss until evenly coated.