Heat the oil in a large pot over high heat. Add the bay leaves and cinnamon. Cook for a few moments until the bay leaves darken. Add the onion, ginger, and garlic. Cook, stirring occasionally, over medium heat until the onion turns dark brown. Add the coriander, cumin, and turmeric. Cook for 2 minutes. Stir in the tomato paste.

Add the beef and cook, breaking up the pieces, until browned. Add the water, nutmeg, mace, salt, and cayenne to taste. Turn the heat to low. Cover and simmer for 1 hour, stirring frequently and adding more water as needed to prevent the mixture from sticking. Remove the bay leaves.