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Season the diced mutton with salt and pepper.
In a large pan, heat the olive oil over medium-high heat.
Brown the mutton in batches to avoid overcrowding the pan, ensuring a nice sear on all sides. Set aside the browned mutton.
In the same pan, add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms have softened and released their juices.
Sprinkle the plain flour and paprika over the vegetables, stirring well to coat them evenly.
Gradually pour in the beef stock, stirring continuously to avoid lumps.
Return the browned mutton to the pan, ensuring it is well coated with the sauce.
Reduce the heat to low, cover the pan, and let it simmer for 45 minutes to 1 hour, or until the mutton is tender.
Stir in the sour cream and Dijon mustard, mixing well until the sauce is smooth and creamy.
Allow the stroganoff to heat through, but do not let it boil to avoid curdling the sour cream.
Adjust the seasoning with salt and pepper to taste.
Serve the mutton stroganoff over egg noodles or rice.
Garnish with chopped fresh parsley.