Keleya Zaara
Saffron-gold lamb gone fall-apart tender, lifted by lemon and parsley — Tunisia's patient luxury.
- Total
- 35 min
- Serves
- 4
This Tunisian lamb dish leans on the kitchen's most precious spice: saffron threads steeped until the broth glows gold, simmered slow with lamb, onions and butter until the meat slips from the bone. Parsley and a squeeze of lemon at the end keep the richness bright. It's celebration food that asks for little but time and good saffron.
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
Instructions
- 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 to 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.
Nutrition (per serving)
- Calories
- 650
- Protein
- 45 g
- Fat
- 50 g
- Carbs
- 5 g
Adapted from allrecipes.co.uk. Rewritten and re-photographed by MealIdeas.
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