Tunisian Lamb with Saffron (Keleya Zaara)

Name: Tunisian Lamb with Saffron (Keleya Zaara)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
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

Rating: 4.27 stars

11 Ratings
6 Reviews
3 Photos

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

By Asma Khalfaoui

Gallery

Recipe Summary

prep:

25 mins

cook:

30 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 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; protein 26g; carbohydrates 7.1g; fat 23.2g; cholesterol 87.8mg; sodium 81.1mg. Full Nutrition

Reviews (6)

Most helpful positive review

Amy Celtic

10/11/2010

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 was a bit nervous but I at least thought it would be edible. I was blown away! Totally! It is amazing! Simple yet succulent flavors! Amazing! I would give this recipe more stars if I could! My 15 year old God-daughter was here and she was so excited she said that it tasted like a meal you would eat in a really good restaurant! It was truly amazing. I could not find the lamb stew meat so I used lamb chops and it was incredible. I will be making this one again and again and again! Thank you for such a delicious recipe! Read More

Helpful

(7)

Most helpful critical review

chegle

01/10/2012

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 one or something. If anybody tweaks it with better results I hope they write in because I love the concept! Read More

Helpful

(2)

11 Ratings

5 star values: 4
4 star values: 6
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Amy Celtic

10/11/2010

Helpful

(7)

chrisbeck79

04/05/2010

Best lamb I ever made! I paired it with the date rice pudding for a trip to Tunisia for my wife. Read More

Helpful

(5)

Allyssa

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"? I think real saffron would have been better. But either way -- yummy! Read More

Helpful

(4)

chegle

01/10/2012

Helpful

(2)

Mr.S.

06/01/2014

If you add peas and artichoke this is the same as Marquit jilbana (served as a soup). Read More

Helpful

(1)

makiska

04/18/2015

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 just bought some cheap meat. Very nice flavour we all enjoyed it. Someone brought me saffron from Iran and I think it's a bit stronger than the one that was used in the original recipe. I only used about 3/4 tsp for over 2 lb meat and it was still a bit overpowering. I'll definitely make again but with better quality meat. Read More

Back to Tunisian Lamb with Saffron (Keleya Zaara)

All Reviews for Tunisian Lamb with Saffron (Keleya Zaara)

- of Reviews

Tunisian Lamb with Saffron (Keleya Zaara)

Servings Per Recipe: 4
Calories: 335.6

% Daily Value *

protein: 52 %

carbohydrates: 2 %

dietary fiber: 9 %

sugars:

fat: 36 %

saturated fat: 32 %

cholesterol: 29 %

vitamin a iu: 15 %

niacin equivalents: 74 %

vitamin b6: 11 %

vitamin c: 58 %

folate: 9 %

calcium: 5 %

iron: 16 %

magnesium: 12 %

potassium: 9 %

sodium: 3 %

thiamin: 9 %

calories from fat:

*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.