Laban Ummoo (Yogurt Beef Stew from Syria and Lebanon)

1 lb stewing beef
1 medium onions, chopped
2 eggs, beaten
4 C yogurt
2 C water
2 T butter
3 cloves garlic, crushed
1/4 C finely chopped cilantro
Salt and pepper
Place meat and onions in a saucepan, cover with water, and cook over medium heat for about an hour, until tender. You can also do this step in a pressure cooker — cook it for about 15 minutes under pressure, then let the pressure release naturally for about 10 minutes.
In a saucepan, place the eggs, yogurt, and two cups of water, and stirring constantly clockwise, bring to a boil over medium heat. (this is a direct quote from the cookbook, From the Land of Figs and Olives! Why clockwise???) Turn the heat to low and simmer for about 5 minutes, stirring occasionally (it doesn’t say if this must be clockwise or not!).
While the yogurt is simmering, melt the butter in a frying pan and add the garlic, cilantro, salt, and pepper. Saute over medium heat for a few minutes. Add this mixture and the yogurt sauce to the meat. Simmer over low heat for about 15 minutes or until the yogurt begins to thicken. Serve with rice.