Keleya Zaara
A fragrant Tunisian lamb dish with saffron and onion, tender meat glazed in a buttery, savory sauce and brightened with parsley and lemon—comforting and aromatic.
Servings
4
Difficulty
Easy
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Ingredients
main
- 4 tbsp olive oil
- 750 g lamb
- 1.5 tsp saffron
- 1 pcs onion (large, chopped)
- 25 ml water
- 30 g parsley (chopped)
- 1 tbsp butter
- 1 pcs lemon (wedges)
Directions
- Heat the olive 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 chopped 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 onion and parsley.
- Garnish with lemon wedges to serve.