Kelaya Zaara

A delicate Tunisian lamb dish braised with saffron and onions. The meat becomes melt-in-your-mouth tender, while lemon adds freshness and a subtle tartness.

Ingredients

• 60 ml Olive oil
• 750 g Lamb
• 1.5 tsp Saffron
• 1 pcs Onion
• 250 ml Water
• 30 g Parsley
• 15 g Butter
• 1 pcs Lemon

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the lamb and brown on all sides until golden, about 5 minutes. Sprinkle with saffron, season with salt and pepper to taste.
2. Thinly slice the onion, add most of it to the skillet (reserve 4 tablespoons for serving), pour in water and bring to a boil.
3. Cover the skillet with a lid, reduce the heat to medium-low and braise the lamb until tender, about 15 minutes.
4. Remove the lid, add the butter and let the sauce reduce for 5–10 minutes until the desired consistency is reached. Season with salt and pepper to taste, then transfer the dish to a serving platter.
5. Serve hot, garnished with the reserved onion and fresh parsley, with lemon slices on the side.