How to make Yogurt Stew of Isfahan

Extracted from Irancook
Preparation time: 20 minutes
Cook duration: 120 minutes
Serving 4
Ingredients
200 g lamb neck
½ cup sugar
1 onion
3 cups high-fat yogurt
1 egg
1 tbsp. brewed saffron
1 tbsp. rosewater
1 tbsp. almond slices
1 tbsp. walnut
Salt and pepper
Turmeric
Yogurt Stew, a traditional authentic dish of Isfahan, is in fact served as a dessert or starter, all to your surprise. It is sweet-flavored and really delicious.
Instructions: Cut the onion into 4 equal parts. Place inside a pot along with meat and turmeric. Cook well.
Once the meat is well-done, remove the bones and crush well in a copper bowl. Do enough till it gets sort of elastic.
In a bowl, mix the egg yolk with sugar and yogurt. Pick a medium-sized pot and put the mixture in. set on medium flame and bring to boil. Then add the mashed meat and stir finely. After a couple of minutes, add in walnuts, almond slices, brewed saffron and rosewater and season to taste with salt and pepper. Give it a few more minutes to settle and remove. Transfer into your favorite dish. You are recommended to keep in the fridge a whole day till cool enough to serve.
Best served as a dessert, or fasting meals