-
-
My review
Tunisian Lamb with Saffron (Keleya Zaara)
6
Asma Khalfaoui
"This is another tasty Tunsian dish I picked up from my mother in law."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 336Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 611 Ratings
-
-
-
-
-
Most helpful positive review
10/8/2010
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...
Most helpful critical review
1/9/2012
I think it's possible that something is either missing or a little bit out of balance, because it should have been better than it was. Maybe I should have used a yellow onion instead of a white...
Most helpful
Most positive
Least positive
Newest
10/8/2010
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...
4/3/2010
Best lamb I ever made! I paired it with the date rice pudding for a trip to Tunisia for my wife.
10/31/2011
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...
1/9/2012
I think it's possible that something is either missing or a little bit out of balance, because it should have been better than it was. Maybe I should have used a yellow onion instead of a white...
6/1/2014
If you add peas and artichoke this is the same as Marquit jilbana (served as a soup).
4/18/2015
Just made it and ate it with my family. I had some stewing lamb and some chops. Next time, it'll be all chops, because the stewing lamb was really tough. Not the fault of the recipe though, I ju...