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Tunisian Saffron Lamb (Keleya Zaara)

Tunisian · Dinner · Easy

Tunisian Saffron Lamb (Keleya Zaara)

Total
2 hr 5 min
Prep
15 min
Serves
4
Calories
400
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Lamb braises with onion and saffron until spoon-tender, then finishes with butter, parsley and lemon. The light golden sauce keeps the spices in focus.

A short ingredient list lets the saffron carry Tunisian Saffron Lamb (Keleya Zaara). Onion softens into the braising juices, while butter rounds the sauce and fresh parsley brightens the rich meat just before serving.

Use lamb shoulder and give it time to become tender; a brief simmer will not soften stew-sized cubes. Bloom the saffron in warm water first so its color and aroma spread evenly through the pot.

SavoryRichHerbyOne PotMake AheadGluten-freeNut-freeEgg-freeLow-carbHigh-protein

Method

  1. Crush the saffron threads lightly and steep in 1/4 cup warm water for . Season the lamb shoulder with salt and black pepper.

  2. Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb in two batches for each, then return all the meat to the pot.

  3. Add all but 2 tbsp onion and cook over medium heat for until softened. Pour in the saffron water and remaining water, scraping up browned bits.

  4. Cover and simmer over low heat for until the lamb is fork-tender and well above 145°F. Check occasionally and add a small splash of water if the base starts to dry.

  5. Uncover, stir in the butter and simmer for until the sauce lightly coats the meat. Rest for , then scatter with parsley and the reserved onion. Serve with lemon wedges.

Forkue tips

  • Saffron should smell floral and earthy; a small pinch of good threads gives more character than a large amount of tired powder.

Storing and reheating

Refrigerate for up to 3 days or freeze for up to 3 months. Warm covered over low heat with a little water, then add the parsley and lemon after reheating.

Kitchen gear

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Nutrition per serving, estimated

400Calories
33gProtein
6gCarbs
27gFat

Tunisian Saffron Lamb (Keleya Zaara): FAQ

Can I use lamb leg?

Yes, but it is leaner and can dry out more readily. Keep the simmer gentle and stop as soon as the cubes are tender.

What can replace saffron?

There is no exact substitute for its aroma. A tiny pinch of turmeric gives a golden color, but the finished sauce will have a different flavor.

How do I store and reheat Tunisian Saffron Lamb (Keleya Zaara)?

Refrigerate for up to 3 days or freeze for up to 3 months. Warm covered over low heat with a little water, then add the parsley and lemon after reheating.

How long does Tunisian Saffron Lamb (Keleya Zaara) take?

About 2 hr 5 min in total: 15 min prep and 1 hr 50 min cooking.

What do I need to make Tunisian Saffron Lamb (Keleya Zaara)?

The key ingredients are lamb shoulder, saffron threads, onion, parsley, butter and lemon, plus pantry basics.

Any tips for Tunisian Saffron Lamb (Keleya Zaara)?

Saffron should smell floral and earthy; a small pinch of good threads gives more character than a large amount of tired powder.

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