TUNISIAN LAMB WITH SAFFRON (KELEYA ZAARA)
This is another tasty Tunsian dish I picked up from my mother in law.
Provided by Asma Khalfaoui
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- 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 : Calories 335.6 calories, Carbohydrate 7.1 g, Cholesterol 87.8 mg, Fat 23.2 g, Fiber 2.2 g, Protein 26 g, SaturatedFat 6.3 g, Sodium 81.1 mg, Sugar 1.7 g
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