Yogurt Stew

Yogurt Stew , one of the most delicious dishes I have ever tried. I loved it. I recommend you to try it at least once if you haven't.
When you leaf through cooking books you can find the recipe for this dish which is usually made with chicken. But the way the Isfahani do it is a little different. Here is the most yummy stew in Isfahan.
Ingredients,
Neck beef, boneless, 250 g, if you apply it with bones, 300 g
Strained Yogurt, salt -less, 2.5 kg
Sugar, 1 cup, not filled to the top
Yolk of 2 eggs
Water, 2 to 3 cups
Onion, 1 no
Rosewater, turmeric, salt, powdered saffron, as required
Pistachio and almond slices, barberry, as required (for garnishing)
Procedure
Cook well the beef neck with onion, turmeric power, salt and water.
Remove bones and put meat inside a copper bowl or non-stick vessel and finely press with a masher to make it consistent and tender. This is very important.
Mix Yolk, yogurt, and sugar finely and put it over the heat. Stir the mixture well until it boils.
When it is boiled, put pressed neck beef in a frying pan and add in the mixture of yogurt, yolk, and sugar stirring well.
If you do the whole procedure well, you will get elastic batter. Now, add in the mixture of saffron and rosewater. Garnish the food with barberry, pistachio and almond slices. You'd better make the stew 24 hours before serving. Put in the fridge till it sets.
Key points,
The Stew is served cold.
Don't apply a zinc bowl or else the food will turn dark and bad.