Heat oil in a large saucepan. Brown the meat pieces in small batches over high heat and keep aside.

Reduce the heat and add sliced onions, celery and carrot. Saute for 10 minutes till soft. Add garlic and sauté for another minute.

Sprinkle flour over the veggies stirring continuously for 30 seconds. Then add the stock slowly, stirring all the time and scraping the bottom of the pan.

Add paprika, salt, meat pieces and bay leaf.

Bring to boil and then cover and cook on low heat for one hour.

Add the potato chunks and cook for another 30 minutes till the potatoes are cooked well. Add thyme and chopped coriander leaves.