Chop the meat in bite size pieces.

Slice the carrots in thick slices.

Slice the zucchini, and them cut the slices in quarters.

Chop the onion thinly and slice the garlic.

Bring a pot with salty water to a boil, and then add the potatoes. Cook for 20 minutes, until tender. Remove from water and let cool a little bit.

Meanwhile, melt the butter in a cooking pot.

Add the mustard seeds and cook for 1 minute until they start to pop.

Stir in the onion and garlic and saute for 3-4 minutes until soft.

Bring in the meat and cook for 1 minute, stirring, until a bit brown.

Add the veggies, the tomato paste and the water/vegetable stock and stir.

Season with salt and pepper to taste.

Bring to a boil, reduce the heat and simmer for 15-20 minutes until the veggies are tender and the meat is cooked through.

Five minutes before the cooking time is over, peel the potatoes, cut them in chunks and add to the pot.

Bring to a quick boil and turn the heat off.

Garnish with coriander leaves and serve.