Tunisian Lamb With Saffron Keleya Zaara Food

TUNISIAN LAMB WITH SAFFRON (KELEYA ZAARA)

Tunisian Lamb with Saffron (Keleya Zaara) image

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

Provided by Asma Khalfaoui

Categories Soup

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
1 ½ pounds cubed lamb stew meat
1 ½ teaspoons saffron
salt and pepper to taste
1 large onion, chopped
1 cup water
½ cup chopped fresh parsley
1 tablespoon butter
1 lemon, cut into wedges

Steps:

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.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 7.1 g, Cholesterol 87.8 mg, Fat 23.2 g, Fiber 2.2 g, Protein 26 g, SaturatedFat 6.3 g, Sodium 81.1 mg, Sugar 1.7 g

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