Tunisian Lamb with Saffron (Keleya Zaara)4 Reviews
- Prep: 25 min
- Cook: 30 min
- Ready In: 55 min
“This is another tasty Tunsian dish I picked up from my mother in law.” - by Asma Khalfaoui
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 336 cal
- 23.2 g
- 7.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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..." See more 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!"
"Best lamb I ever made! I paired it with the date rice pudding for a trip to Tunisia for my wife...." See more"
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