Heat 1 tsp oil in a fry pan over medium-high heat. Season beef with salt and pepper. Add half the beef to the pan. Cook until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with half of the remaining oil and remaining beef.
Reduce heat to medium. Heat remaining oil in pan. Add onion and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic and spices and cook for a further minute or until fragrant. Add tomatoes, 1 and 1/2 cups cold water and stock. Season with salt and pepper. Pour over beef in slow cooker.
Cover with the lid and cook on low for 4 hours or 2 hours on high. Add barley, raisins and 1 cup of cold water. Cover and cook for a further 4 hours on low or 2 hours on high.
Spoon beef over rice. Sprinkle with coriander and serve topped with a dollop of yoghurt