Heat oven to 300. In a large oven safe dutch oven, heat 1/3 cup of oil Add the onions and whole spices over med high heat and cook, stirring occasionally until onions are browned. About 10 minutes.
Add the cut up beef and cook until it browned on all sides. Then add the ginger/garlic and ground spices and cook for a few minutes.
Add the water and bring to a boil. Reduce to simmer and cover and either lower heat to low, or move to the oven.
Cook for 3-4 hours until the meat is falling apart tender when pushed on with a spoon.
Take 1 cup of liquid out. Put the atta in a heat safe bowl. Slowly whisk the liquid into atta to form a slurry. Slowly add this slurry to the stew while whisking to prevent lumps. If the stew is too thick you can add some more water. Return to the heat and cook another 30-45 min while you cook the rice and naan.
Serve with all the garnishes at the table so everyone can top their stew.