Recipe Tunisian Lamb with Saffron (Keleya Zaara)
Recipe Information
Tunisian Lamb with Saffron
Cultural Context
Originating from Tunisia, this dish reflects the rich culinary traditions of North Africa, where spices and slow-cooked meats are celebrated. Traditionally served during special occasions, it showcases the use of saffron, a prized spice that adds depth and color. Today, variations can be found across the Mediterranean, with each region adding its unique twist.
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Add the cubed lamb stew meat and brown on all sides.
Stir in the saffron, salt, and pepper.
Pour in the water and bring to a boil.
Reduce heat and simmer until the lamb is tender.
Stir in the chopped parsley and butter before serving.
Serve with lemon wedges.
Allergens
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