Keleya Zaara

Lamb · Tunisian classic.

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

1. Fry — Heat the vegetable oil in a large frying pan over medium-high heat.
2. Add ingredients — Add the lamb and cook until browned on all sides, about 5 minutes.
3. Stir — Season with saffron, salt and pepper to taste; stir in all but 4 tablespoons of the onion, and pour in the water.
4. Bring to a boil — Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
5. Stir — Uncover the pan, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency.
6. Season — Season to taste with salt and pepper, then pour into a serving dish.
7. Prep and chop — Sprinkle with the remaining chopped onions and parsley.
8. Serve — Garnish with lemon wedges to serve.

More Tunisia recipes

• Cashew Ghoriba Biscuits
• Chakchouka
• Kafteji
• Leblebi Soup
• Tuna and Egg Briks
• Tunisian Lamb Soup