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Keleya Zaara (Tunisian lamb with saffron)

  • 60ml vegetable oil
  • 680g cubed lamb stewing meat
  • 1 1/2 teaspoon saffron
  • salt and pepper to taste
  • 1 large onion, chopped
  • 235ml water
  • 30g chopped fresh flat-leaf parsley
  • 1 tablespoon butter
  • 1 lemon, cut into wedges
  • 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.