Tunisian Lamb with Saffron (Keleya Zaara) recipe

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Ingredients

¼ cup vegetable oil
1 ½ pounds cubed lamb stew meat
1 ½ teaspoons saffron
salt and pepper to taste
1 large onion, chopped
1 cup water
½ cup chopped fresh parsley
1 tablespoon butter
1 lemon, cut into wedges

Nutrition Info

335.6 calories
carbohydrate: 7.1 g
cholesterol: 87.8 mg
fat: 23.2 g
fiber: 2.2 g
protein: 26 g
saturatedFat: 6.3 g
servingSize: -
sodium: 81.1 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.

  2. 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.

Recipe Yield

4 servings

Recipe Note

This is another tasty Tunsian dish I picked up from my mother in law.

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