Tunisian Lamb With Saffron (Keleya Zaara)

Submitted by ElizabethKnicely

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

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄4 cup vegetable oil
• 1 1⁄2 lbs cubed lamb stew meat
• 1 1⁄2 teaspoons saffron
• salt, to taste
• pepper, to taste
• 1 large onion, chopped
• 1 cup water
• 1⁄2 cup chopped fresh parsley
• 1 tablespoon butter
• 1 lemon, cut into wedges

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, reduced 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.

Reviews

[Member 610488]

This dish turned out company good! I was very surprised how the butter pulled the sauce together and the very expensive saffron added a subtle needed-to-be-there flavor that was really interesting. Great dish and thanks for posting!!