Tunisian Lamb with Saffron (Keleya Zaara)

Tunisian Lamb with Saffron (Keleya Zaara)

6
Asma Khalfaoui 2

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

Ingredients

55 m {{adjustedServings}} servings 336 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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  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.
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Reviews

6
  1. 10 Ratings

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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...

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

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...