Plato principal
Keleya Zaara
Lamb braised with saffron, onions, and parsley in a Tunisian-inspired sauce, finished with lemon.
35 min4 porcionesMediaTunisian
Pasos
- 1
Heat the vegetable oil in a large frying pan over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes.
- 3
Season with saffron, salt and pepper to taste; stir in all but 4 tablespoons of the onion, and pour in the water.
- 4
Bring to a boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
- 5
Uncover the pan, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency.
- 6
Season to taste with salt and pepper, then pour into a serving dish.
- 7
Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.
