In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the cubed lamb or beef to the pot. Season with salt, black pepper, paprika, and ground cumin. Brown the meat on all sides, about 5-7 minutes.

Pour in the diced tomatoes and beef broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.

After an hour, add the diced potatoes and sliced carrots to the pot. Stir in the sugar and white vinegar. Cover and continue to simmer for another 30-40 minutes, or until the vegetables are tender and the meat is cooked through.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.