How to Make Saffron Indian

Tunisian Lamb With Saffron (Keleya Zaara)

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Recipe Summary Tunisian Lamb With Saffron (Keleya Zaara)

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

Ingredients | Saffron Indian

¼ cup vegetable oil

1 ½ pounds cubed lamb stew meat

1 ½ teaspoons saffron

salt and pepper to taste

1 large onion, chopped

1 cup water

½ cup chopped fresh parsley

1 tablespoon butter

1 lemon, cut into wedges

Directions

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.

Info | Saffron Indian

prep: 25 mins cook: 30 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Tunisian Lamb With Saffron (Keleya Zaara)

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