Rating: 4.27 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

336 calories; protein 26g; carbohydrates 7.1g; fat 23.2g; cholesterol 87.8mg; sodium 81.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
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
(7)

Most helpful critical review

Rating: 3 stars
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
(2)
11 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(7)
Rating: 5 stars
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
(5)
Rating: 4 stars
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
(4)
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Rating: 3 stars
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
(2)
Rating: 4 stars
06/01/2014
If you add peas and artichoke this is the same as Marquit jilbana (served as a soup). Read More
(1)
Rating: 4 stars
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
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