Keleya Zaara
A Tunisian lamb skillet dish simmered with saffron, onion, and butter, finished with parsley and lemon.
- 35 min
- 560 kcal
- Tunisian
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the olive oil in a large frying pan over medium-high heat.
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Step 2:
Add the lamb and cook until browned on all sides, about 5 minutes.
5 min -
Step 3:
Season with saffron, salt, and pepper to taste.
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Step 4:
Stir in all but 4 tablespoons of the chopped onion and pour in the water.
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Step 5:
Bring to the boil.
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Step 6:
Cover the pan, reduce the heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
15 min -
Step 7:
Uncover the pan and stir in the butter.
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Step 8:
Allow the sauce to reduce for 5 to 10 minutes, to the desired consistency.
5–10 min -
Step 9:
Season with salt and pepper to taste, then pour into a serving dish.
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Step 10:
Sprinkle with the remaining chopped onion and parsley.
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Step 11:
Garnish with lemon wedges to serve.
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