Tunisian·non-vegetarian·medium

Keleya Zaara

Name: Keleya Zaara
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 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

Tender lamb slow-cooked in a fragrant broth infused with saffron and warm spices, Keleya Zaara delivers deep, aromatic flavors balanced by bright citrus. The dish builds complexity through patient browning, allowing the meat to develop a rich crust before simmering into silky tenderness. A final squeeze of lemon lifts the dish, cutting through the richness with a vibrant acidity that makes each bite irresistible. Worth the effort for its bold, comforting taste and the way it transforms simple ingredients into something truly memorable.

140 min(prep 20 + cook 120)

4 servings

450 kcal

4.5

Ingredients

Olive Oil4 tbs
Lamb750g
Saffron1 1/2 tsp
Onion1 Large Chopped
Water25 ml
Parsley30g
Butter1 tbs
Lemon1

Nutrition

450 kcalper serving

Protein30g38%

Carbs10g13%

Fat35g45%

Fiber2g3%

Sugar1g1%

Directions

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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