In a saucepan, combine the meat, ginger, garlic, and 1 cup of water. Bring to a boil and simmer the meat for approximately 30 minutes over medium heat.
Remove the meat from the broth and set it aside (reserve the broth for later use in the stew).
In another saucepan, heat vegetable oil over medium heat. Sauté onions until they are soft. Add the beef and cook until it begins to brown. Then, add tomatoes and tomato paste, cooking until the fresh tomatoes have softened.
Mix in the spices - curry powder and paprika - ensuring they are well incorporated into the beef mixture. Let it simmer for a minute or two to allow the flavors to blend.
Add carrots and potatoes, stirring thoroughly. Let the mixture simmer for about five minutes, stirring frequently to prevent sticking.
Once everything is well combined, pour in the reserved broth. Stir well and add bay leaves. Reduce the heat to low and simmer for about 45 minutes or until the meat is tender, stirring occasionally. Season with salt and pepper to taste.
Garnish with fresh coriander and serve hot with rice, ugali, or chapati.
