Keleya Zaara
HB-1260 · Hand-built original · Tunisian
TunisianLambGluten-freeEgg-free
Main ingredient: lamb
Pairs well with: mint sauce, roasted potatoes, couscous, ratatouille, tzatziki
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 tablespoons olive oil
- 26½ oz lamb (shoulder or leg), cut into large chunks
- 1 1/2 teaspoons saffron threads
- 1 large onion, chopped
- 1½ Tbsp water, plus more for braising
- 1 oz parsley, chopped
- 1 tablespoon butter
- 1 lemon, cut into wedges
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- Steep the saffron in the 1½ Tbsp of warm water for at least 10 minutes.
- Heat the olive oil in a heavy casserole over medium-high heat. Brown the lamb in batches for 4 to 5 minutes until well coloured on all sides. Season with salt and pepper.
- Reduce the heat, add the chopped onion, and cook for 5 minutes, stirring, until softened.
- Pour in the saffron and its soaking water. Add just enough extra water to come halfway up the meat, cover, and simmer gently for 60 to 75 minutes, turning the meat occasionally, until the lamb is very tender and the sauce has reduced to a glossy coating. Add small splashes of water if it dries out.
- Stir in the butter and most of the parsley and simmer, uncovered, for 2 to 3 minutes to finish the sauce.
- Serve the lamb with its saffron sauce, scattered with the remaining parsley and with lemon wedges for squeezing over. Serve with bread or couscous.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).