New recipes

Keleya Zaara (Tunisian lamb with saffron) recipe

Keleya Zaara (Tunisian lamb with saffron) recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb

This is a tasty Tunsian dish I picked up from my mother-in-law.

2 people made this

IngredientsServes: 4

  • 4 tablespoons vegetable oil
  • 675g cubed lamb stewing meat
  • 1 1/2 teaspoon saffron
  • salt and pepper to taste
  • 1 large onion, chopped
  • 240ml water
  • 30g chopped fresh flat-leaf parsley
  • 1 tablespoon butter
  • 1 lemon, cut into wedges

MethodPrep:25min ›Cook:30min ›Ready in:55min

  1. 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.
  2. 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.

Recently viewed

Reviews & ratingsAverage global rating:(11)

Reviews in English (6)

by Amy Stevenson

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!-08 Oct 2010

by Allyssa

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!-31 Oct 2011

Watch the video: Delhi gets a flavour of Tunis in Tunisian food festival


  1. Baecere


  2. Jarvi

    have you invented such an incomparable phrase?

  3. Naois

    The double understood as something

  4. Aldin

    Let's know! Thank you for the news.

  5. Humility

    bravo, the excellent message

Write a message