How To Make Persian Khoresht-e Mast Esfahani

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How To Make Persian Khoresht-e Mast Esfahani

500g lamb neck (or beef neck)
1 brown onion
1 tsp salt
1/2 tsp ground turmeric
water
1 egg yolk
1/2 cup white sugar
2 cups natural yoghurt (not greek)
2 tbsp saffron water
1 tsp rose water

serve chilled, garnish with pistachios and barberries (zereshk)