Recipes Tunisian Lamb with Saffron (Keleya Zaara) 4.3 (11) 6 Reviews 4 Photos This is another tasty Tunsian dish I picked up from my mother in law. Recipe by Asma Khalfaoui Published on April 3, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 336 Calories 23g Fat 7g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved