Tunisian Lamb with Saffron (Keleya Zaara)

Tunisian Lamb with Saffron (Keleya Zaara) Recipe


  • 1/4 cup vegetable oil
  • 1 1/2 pounds cubed lamb stew meat
  • 1 1/2 teaspoons saffron
  • salt and pepper to taste
  • 1 large onion, chopped
  • 1 cup water
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon butter
  • 1 lemon, cut into wedges


  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.


1 comment:

  1. This is anything but tunisian. We season our "az3er"(no tomato base) dishes with turmeric, not saffron, as it is very uncommon to find saffron in tunisian households. A similar "az3er" dish would be our Mosli (oven-cooked veggies with chicken, beef or fish, also seasoned with turmeric to give the signature yellow tint we have to our "az3er" (no tomato base) dishes.


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