Start by adding the meat cubes in a bowl and seasoning them with the salt.
Place a large and deep frying pan, that takes a lid, on high heat and pour the oil. Let it heat-up really well and then sear the meat cubes in 2 batches aiming for a nice golden colour on all sides. When the 2nd batch is seared, return all the meat in the pan and add all-over it the coriander and cumin. Toss well and cook for 7’ while stirring frequently.
Pour the wine and the water, bring to a boil and simmer for about 30’ for the meat to get tender and a nice sauce to be created, with the pan’s lid askew. Add the black pepper and serve with the bulgur pilaf and the yogurt, while optionally garnishing with more crushed coriander.