Keleya Zaara (Tunisian lamb with saffron)

    55 min

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

    2 people made this

    Serves: 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

    Prep: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.

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    Reviews in English (6)


    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  (Review from Allrecipes US | Canada)


    Best lamb I ever made! I paired it with the date rice pudding for a trip to Tunisia for my wife.  -  03 Apr 2010  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)