Heat the oil in large skillet over a low flame. Add cloves and bay leaves, warming them for 3-4 minutes. Add the onions and fry until they are soft. Turn off the heat and allow the oil to become lukewarm. Add the meat, cover the pan tightly and simmer over slowly for about 1 hour or until beef is semi-tender. Pour in the tomato puree, increase the heat to medium and cook until beef becomes tender. This dish is exceedingly tasty, when wrapped up in any flat bread: Indian fry bread, pita, tortilla, etc.