Tunisian Keleya Zaara Saffron Lamb
Succulent lamb bites simmered in golden saffron butter with sweet onions and a fresh lemon finish.
Ingredients
4 tbsp olive oil500ml
750g lean lamb, cut into small cubes600g
1 1/2 tsp saffron threads0.4g
1 large onion, finely chopped1kg
25ml watertap
30g fresh flat-leaf parsley, finely chopped30g
1 tbsp butter250g
1 fresh lemon, cut into wedges1 unit
Method
- 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.
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £10.59 of it is what this recipe actually uses.
Find it in store
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Tesco Asda
£13.04 est. · serves 4