Tunisian Lamb with Saffron (Keleya Zaara)


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

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
4 servings


  • 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


  1. 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.

  2. 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 (per serving)

336 Calories
23g Fat
7g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 336
% Daily Value *
Total Fat 23g 30%
Saturated Fat 6g 32%
Cholesterol 88mg 29%
Sodium 81mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 26g
Vitamin C 35mg 173%
Calcium 50mg 4%
Iron 3mg 16%
Potassium 336mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.