Tunisian Lamb with Saffron (Keleya Zaara) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is another tasty Tunsian dish I picked up from my mother in law. Ingredients:
1/4 cup vegetable oil |
1 1/2 pounds cubed lamb stew meat |
1 1/2 teaspoons saffron |
salt and pepper to taste |
1 large onion, chopped |
1 cup water |
1/2 cup chopped fresh parsley |
1 tablespoon butter |
1 lemon, cut into wedges |
Directions:
1. 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.
2. 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.
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