-
-
My review
Tunisian Lamb with Saffron (Keleya Zaara)
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 336 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 336 calories; 23.2 g fat; 7.1 g carbohydrates; 26 g protein; 88 mg cholesterol; 178 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 610 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).