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Tunisian Lamb With Saffron (Keleya Zaara)
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 55 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Tunisian
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- May contain soy — check ingredients
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tunisian Lamb With Saffron (Keleya Zaara) brings together 1/4 cup vegetable oil, 1 1/2 lbs cubed lamb stew meat, 1 1/2 teaspoons saffron in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1/4 cup vegetable oil
- 1 1/2 lbs cubed lamb stew meat
- 1 1/2 teaspoons saffron
- salt, to taste
- pepper, to taste
- 1 large onion, chopped
- 1 cup water
- 1/2 cup chopped fresh parsley
- 1 tablespoon butter
- 1 lemon, cut into wedges
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Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb, and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 1/4 cup of the onion, and pour in the water. Bring to a boil, then cover, reduced heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
Uncover the skillet, stir in the butter, and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.
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