Keleya Zaara
A Tunisian dinner made with lamb. Ready in about 49 minutes. Difficulty: medium.
- 19 minPrep (about)
- 30 minCook (about)
- 49 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2.1 lb lamb
Fresh & other
- 1 onion
- 2 tbsp water
- 1 ⅓ oz parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 1 ½ tbsp butter
- 1 lemon
Sauces & oils
- ¼ cup + 1 tbsp olive oil
Spices & seasonings (1): saffron
- 2 tsp saffron
How to make it
Steps in our own plain words.
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Heat the vegetable oil in a big frying pan over medium-high heat.
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Add the lamb.
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Cook until browned on every side, about 5 minutes.
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Season with pepper, salt and saffron to taste.
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Mix in all but ¼ cup + 1 tbsp of your onion.
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Pour in the water.
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Bring to the boil.
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Cover.
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Turn the heat down to medium-low.
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Simmer till the lamb is tender, about 15 minutes.
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Uncover the pan.
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Stir in the butter and let the sauce reduce 5 to 10 min to wanted consistency.
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Season to taste with salt and pepper.
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Pour into a serving dish.
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Sprinkle with the rest of the chopped onions and parsley.
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Top with lemon wedges to serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More dinner recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.