Tunisian Lamb with Saffron (Keleya Zaara) Recipe - Allrecipes.com
Tunisian Lamb with Saffron (Keleya Zaara) Recipe
  • READY IN 55 mins

Tunisian Lamb with Saffron (Keleya Zaara)

Recipe by  

"This is another tasty Tunsian dish I picked up from my mother in law."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

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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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2010

Seriously, the best! I ordered some saffron and was looking for a low carb recipe I could use. Everything was Saffron rice. I was not convinced that this recipe was going to be that great. I was a bit nervous, but I at least thought it would be edible. I was blown away! Totally! It is amazing! Simple, yet succulent flavors! Amazing! I would give this recipe more stars if I could! My 15 year old God-daughter was here and she was so excited she said that it tasted like a meal you would eat in a really good restaurant! It was truly amazing. I could not find the lamb stew meat, so I used lamb chops and it was incredible. I will be making this one again and again and again! Thank you for such a delicious recipe!

 
Most Helpful Critical Review
Jan 09, 2012

I think it's possible that something is either missing or a little bit out of balance, because it should have been better than it was. Maybe I should have used a yellow onion instead of a white one, or something. If anybody tweaks it with better results, I hope they write in, because I love the concept!

 
Apr 05, 2010

Best lamb I ever made! I paired it with the date rice pudding for a trip to Tunisia for my wife.

 
Oct 31, 2011

Thank you for another lovely Tunisian recipie. I am trying several of them because of the new community I am in. Just wondering, did you use real saffron or the stuff sold in Tunisia as "saffron"? I think real saffron would have been better. But either way -- yummy!

 
Jun 01, 2014

If you add peas and artichoke this is the same as Marquit jilbana (served as a soup).

 
Apr 18, 2015

Just made it and ate it with my family. I had some stewing lamb and some chops. Next time, it'll be all chops, because the stewing lamb was really tough. Not the fault of the recipe though, I just bought some cheap meat. Very nice flavour, we all enjoyed it. Someone brought me saffron from Iran, and I think it's a bit stronger than the one that was used in the original recipe. I only used about 3/4 tsp for over 2 lb meat, and it was still a bit overpowering. I'll definitely make again, but with better quality meat.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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