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Tunisian Lamb with Saffron (Keleya Zaara)

Rated as 4.3 out of 5 Stars

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

55 m servings 336 cals
Original recipe yields 4 servings

Directions

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  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; 23.2 g fat; 7.1 g carbohydrates; 26 g protein; 88 mg cholesterol; 178 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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...

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

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 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...

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

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 ju...