Keleya Zaara

Name: Keleya Zaara
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil4 tbsp
Lamb750 g
Saffron1.5 tsp
OnionLarge1
Water25 ml
Parsley30 g
Butter1 tbsp
Lemon1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	669 kcal
Protein	32.7 g
Fat	59 g
Carbohydrate	5.4 g
of which sugars	1.9 g
Fibre	1.4 g

Worked out from the 95% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.