Keleya Zaara

Tunisian dish of slow-cooked lamb served with a side of couscous and vegetables

Middle Eastern
Main

375

Calories

77 g

Carbs

0.5 g

Fat

6.7 g

Protein

Keleya Zaara

Method

Heat the vegetable oil in a large frying pan 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 4 tablespoons of the onion, and pour in the water. Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.

Uncover the pan, 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.

Ingredients

Olive Oil

Olive Oil

4 tbs

Lamb

Lamb

750g

Saffron

Saffron

1 1/2 tsp

Onion

Onion

1 Large Chopped

Water

Water

25 ml

Parsley

Parsley

30g

Butter

Butter

1 tbs

Lemon

Lemon

1

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