Recipe byThe ZestyPlate Kitchen
Keleya zaara: a Tunisian lamb dish browned and simmered with saffron and onion, finished with butter, parsley and lemon.
Keleya zaara is a Tunisian lamb dish that asks very little of you but gives a lot back. The lamb braises slowly with onion and saffron until tender, and a knob of butter at the end pulls the sauce together into something glossy and rich. Finished with parsley and lemon, it is the kind of quietly elegant dish that lets the saffron do the talking.
Jump to recipe
Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 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
Nutrition (per serving)
705
kcal
32g
Protein
7g
Carbs
61g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oil in a large frying pan over a medium-high heat. Add the lamb and cook until browned all over, about 5 minutes. Season with the saffron, salt and pepper, stir in all but 4 tablespoons of the onion, and pour in the water. Bring to the boil, then cover, drop to a medium-low heat, and simmer until the lamb is tender, about 15 minutes.
- Uncover, stir in the butter, and let the sauce reduce for 5 to 10 minutes until it reaches the consistency you like. Season to taste, then tip into a serving dish, scatter over the remaining chopped onion and the parsley, and add lemon wedges to garnish.
Tips from the ZestyPlate Kitchen
- Brown the lamb properly at the start to build a savoury base for the sauce.
- Steep the saffron in a little warm water first to coax out its full colour and scent.
- Let the lamb simmer gently until tender before you reduce the sauce.
- Stir the butter in right at the end for a glossy, rich finish.
Frequently Asked Questions
Tender cuts like leg cook quickly, while shoulder rewards a longer braise. Just adjust the simmering time to suit the cut you have.
Soak the threads in a little warm water first to release their colour and flavour, then add the lot to the dish.
Couscous, bread or rice all soak up the saffron-rich sauce nicely, and a squeeze of lemon over the top lifts every mouthful.
Yes. It reheats well and the flavour only deepens. Warm it through gently and add the parsley and lemon fresh when you serve.
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