Heat oil in a large vessel over medium high heat. Add onions and cook until golden brown, stirring often. Add ginger-garlic paste, red chili powder, turmeric, black pepper, cloves, cinnamon, bay leaves, salt, and a splash of water. Cook, stirring often for 2 minutes. Add meat and 4 cups water and bring to a boil. Reduce heat to medium low and cover. Cook for 1 ½ to 2 hours, stirring intermittently, until the meat is cooked through and falling apart.