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Tunisian Lamb with Saffron (Keleya Zaara)

Tunisian Lamb with Saffron (Keleya Zaara)

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Asma Khalfaoui

Asma Khalfaoui

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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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, reduce 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AmyCeltic
6

AmyCeltic

10/11/2010

Seriously, the best! I ordered some saffron and was looking for a low carb recipe I could use. Everything was Saffron rice. I was not convinced that this recipe was going to be that great. I was a bit nervous, but I at least thought it would be edible. I was blown away! Totally! It is amazing! Simple, yet succulent flavors! Amazing! I would give this recipe more stars if I could! My 15 year old God-daughter was here and she was so excited she said that it tasted like a meal you would eat in a really good restaurant! It was truly amazing. I could not find the lamb stew meat, so I used lamb chops and it was incredible. I will be making this one again and again and again! Thank you for such a delicious recipe!

chrisbeck79
4

chrisbeck79

4/5/2010

Best lamb I ever made! I paired it with the date rice pudding for a trip to Tunisia for my wife.

Allyssa
3

Allyssa

10/31/2011

Thank you for another lovely Tunisian recipie. I am trying several of them because of the new community I am in. Just wondering, did you use real saffron or the stuff sold in Tunisia as "saffron"? I think real saffron would have been better. But either way -- yummy!

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