Cut the meat into pieces of about 1½ cm. Heat 2 tablespoons of butter in the casserole and fry the meat with the vinegar on high heat for 5 minutes until golden brown. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
Heat the rest of the butter in the pan, add the garlic and onion and stir fry for 3 minutes. Add the cumin, paprika powder and ground coriander and stir-fry for 2 minutes. Put the meat back in the pan, add the vegetable stock and bring to the boil. Put the lid on the pan and simmer the meat for about 2 hours until fully cooked (longer if necessary). Use the smallest burner on the stove and if necessary, insert a flame distributor. Stir occasionally. Add some extra hot water if necessary.
When the meat is almost done, add the rinsed kidney beans. Boil the corn on the cob for about 4 minutes. Rinse under cold water and allow to cool slightly. Put them upright on a cutting board and cut the kernels from top to bottom with a sharp knife.
Season the stew with salt and freshly ground black pepper. Halve the avocado, remove the pit and the skin and cut the flesh into slices. Coarsely chop the fresh coriander. Garnish the stew with the corn and coriander. Spoon the yogurt over the stew and serve with the lime.
Delicious with tortilla chips