Keleya Zaara
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Tunisian
- Course
- Main
- Ready in
- 30 min
- Effort
- Some steps
Ingredients
×1
- 4 tbs Olive Oil
- 750g Lamb
- 1 1/2 tsp Saffron
- 1 Large Chopped Onion
- 25 ml Water
- 30g Parsley
- 1 tbs Butter
- 1 Lemon
Method
- Heat the vegetable oil in a large frying pan 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 4 tablespoons of the onion, and pour in the water.
- Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
- Uncover the pan, 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.
Tags
- lamb
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.