Tunisian Lamb with Saffron (Keleya Zaara)

Name: Tunisian Lamb with Saffron (Keleya Zaara)
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 118 milliliters chopped fresh parsley; 680 grams cubed lamb stew meat; 1 lemon, cut into wedges; 1 large onion, chopped; 2 teaspoons saffron; 4 servings salt and pepper to taste; 59 milliliters vegetable oil; 237 milliliters water

You can never have too many main course recipes, so give Tunisian Lamb with Saffron (Keleya Zaara) a try. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 392 calories, 35g of protein, and 26g of fat each. It is a good option if you're following a gluten free diet. Head to the store and pick up butter, salt and pepper, onion, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Heat the vegetable oil in a large skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Saffron

Onion

Water

Lamb

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.

Ingredients you will need

Salt And Pepper

Butter