Keleya Zaara
This Tunisian braised lamb dish, Keleya Zaara, features tender lamb simmered with saffron and onion. The lamb is first browned, then gently cooked until it's fork-tender. A final reduction thickens the sauce, and a fresh garnish of chopped onion, parsley, and lemon wedges adds a bright finish.
RBy Recipes.zoneMain course
Method
2 steps · 15 min total
- 01
Brown the Lamb
In a large frying pan, heat the olive oil over medium-high heat, then add the lamb and cook, turning occasionally, until it's browned on all sides, about 5 minutes. Season with the saffron, salt, and pepper, then stir in all but 4 tablespoons of the chopped onion and pour in the water. Bring everything to a boil, then cover the pan, drop the heat to medium-low, and let it simmer until the lamb is fork-tender, about 15 minutes. - 02
Reduce and Serve
Uncover the pan, stir in the butter, and let the sauce reduce and thicken for another 5 to 10 minutes, until it's slightly syrupy and coats the back of a spoon. Taste and adjust the seasoning with salt and pepper, then transfer the lamb and sauce to a serving dish. Finish by sprinkling the remaining chopped onions and fresh parsley over the top, serving with lemon wedges for squeezing.
