Keleya Zaara
(Tunisian Lamb with Saffron) Recipe
Origin: Tunisia Period: Traditional
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Ingredients:
4 tbsp vegetable oil
700g lamb stewing meat, cubed
1/4 tsp saffron
1 large onion, chopped
250ml water
2 tbsp freshly-chopped parsley
1 tbsp butter
1 lemon, cut into wedges
salt and black pepper, to taste
Keleya Zaara
(Tunisian Lamb with Saffron) Preparation:
Method:
Place a flame-proof casserole dish on medium heat, add the vegetable oil and when hot add the lamb. Cook, stirring frequently, until the lamb is nicely browned (about 5 minutes) then add the saffron and season with salt and black pepper.
Add the onion (reserve 3 tbsp) and stir to combine before adding the water. Bring to a boil then reduce to a simmer, cover and cook until the lamb i tender (about 15 minutes).
Uncover the pan, whisk in the butter and cook for a further 10 minutes so the sauce reduces. Adjust the seasonings and spoon the stew into into a serving bowl. Garnish with the reserved onions, parsley and lemon wedges. Serve with flavoured rice or fruited couscous.
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