In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté until it turns a lovely golden brown.

Once your onions are invitingly aromatic, add the minced garlic and ginger paste. Stir for about 2 minutes until those flavors start to dance in the air.

Add the chopped pieces of mutton and sear them until they are browned on the outside to lock in the juices.

Sprinkle the cumin, coriander, turmeric, and chili powder over the mutton. Mix well to coat all the meat with spices.

Add the sliced carrots, diced potatoes, and chopped tomatoes to the pot. Stir it all together.

Pour in the beef or chicken stock, adding salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes.

After 45 minutes, taste and adjust seasonings if necessary. If the stew is too thick, add a splash more stock. Garnish with fresh coriander leaves before serving.