Keleya Zaara
personRecipeLibrary
Tunisian Lamb recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicTunisian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52974.
Provider record: TheMealDB meal 52974 · updated snapshot-f1c3e6f2224850f6
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 4 tbs Olive Oil
- 750g Lamb
- 1 1/2 tsp Saffron
- 1 Large Chopped Onion
- 25 ml Water
- 30g Parsley
- 1 tbs Butter
- 1 Lemon
Video
YouTubeDirections
- Heat the vegetable oil in a large frying pan 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 4 tablespoons of the onion, and pour in the water. Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes. Uncover the pan, 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.