Name: Keleya Zaara
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 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

Lamb

6 servings

424 cal/serving

Instructions

Step 1

Heat the olive oil in a large frying pan over medium-high heat

Olive Oil

Step 2

Add the lamb and brown on all sides, about 5 minutes

Lamb

Step 3

Season with saffron, stir in all but 4 tablespoons of the chopped onion, and pour in the water

SaffronOnionWater

Step 4

Bring to a boil, cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes

Step 5

Uncover the pan, stir in the butter, and reduce the sauce 5 to 10 minutes until desired consistency

Butter

Step 6

Season to taste with salt and pepper and pour into a serving dish

Step 7

Sprinkle with the remaining chopped onion and parsley

OnionParsley

Step 8

Garnish with lemon wedges

Lemon