Place the meat in a cooking pot, add 1 teaspoon salt and cover with water. Cook on a low heat for 2 hours until the meat is very tender.

Check every once in a while to skim off the foam forming on top of the water. Add more water in case the meat becomes too dry. When meat is done, remove the meat and set aside. Reserve the remaining meat broth.

In a skillet, fry the chopped onions in butter till they are soft.

Add in the garlic,1/2 teaspoon salt and coriander. Mix and turn off the heat.

Pour the yogurt in a sauce pan. Dissolve the cornstarch in 1/3 cup of water and pour over the yogurt. Bring to a boil over medium heat while stirring only in one direction to prevent from coagulating.

Simmer uncovered over low heat for a few minutes then add in the meat and onion mixture and cook for 10 more minutes. Add the meat broth and more water if you want to reduce the thickness of the yogurt.

Serve with Vermicelli Rice