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](https://ik.imagekit.io/littlecook/public_images/recipes/keleya-zaara.jpg)
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 (25 ml). 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](https://ik.imagekit.io/littlecook/public_images/ingredients/olive-oil.png)
Olive Oil
•
4 tbs
![Lamb](https://ik.imagekit.io/littlecook/public_images/ingredients/lamb.png)
Lamb
•
750g
![Onion](https://ik.imagekit.io/littlecook/public_images/ingredients/onion.png)
Onion
•
1 Large Chopped
![Parsley](https://ik.imagekit.io/littlecook/public_images/ingredients/parsley.png)
Parsley
•
30g
![Butter](https://ik.imagekit.io/littlecook/public_images/ingredients/butter.png)
Butter
•
1 tbs
![Lemon](https://ik.imagekit.io/littlecook/public_images/ingredients/lemon.png)
Lemon
•
1
![Saffron](https://ik.imagekit.io/littlecook/public_images/ingredients/saffron.png)
Saffron
•
1 1/2 tsp