A lamb dish from the Tunisian kitchen.
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
Method
- 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.
Source
This recipe is adapted from TheMealDB (id 52974), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=u_OSIChzuL0.
Original source noted by the contributor: http://allrecipes.co.uk/recipe/43723/keleya-zaara-tunisian-lamb-with-saffron.aspx.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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