heat a large pan on medium heat, add butter, oil, bay leaves and cumin seeds and saute til seeds begin to sizzle
Add onions and green pepper and continue to saute til softened- about 3 minutes
add garlic, ginger and chilies and saute another 2 minutes or so until fragrant
add salt, turmeric, chili powder, coriander, cumin, garam masala, the cloves and cardamom. Stir to fully combine
Add the tomatoes, mint and cilantro. Stir to combine.
Add the meat, breaking it apart to small pieces, stir everything together then simmer covered for 20 minutes or so until most of the water is gone
remove the lid partially and continue to simmer on medium-low for another 10 minutes until last of the water goes
stir in the milk and peas, bring to a boil then reduce to a simmer and continue partially covered for another 10 minutes until mostly evaporated. Remember you want a drier kheema for this, it's going into the naan.