Keleya zaara — a fragrant Tunisian lamb dish browned and simmered with saffron and onion, finished with butter and parsley. Simple, aromatic and lovely with lemon.
- 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
Video
Preparation
- Heat the 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 the saffron, salt and pepper, stir in all but 4 tablespoons of the onion, and pour in the water. Bring to the boil, then cover, reduce to medium-low, and simmer until the lamb is tender, about 15 minutes.
- Uncover, stir in the butter, and let the sauce reduce for 5 to 10 minutes to your desired consistency. Season to taste, then pour into a serving dish, sprinkle with the remaining chopped onion and the parsley, and garnish with lemon wedges.
