Keleya Zaara
Keleya zaara is a Tunisian lamb stew where meat melts into saffron-gilded sauce, its richness balanced by bright lemon. The dish demonstrates a North African technique: layering aromatics with fat before building the braise, which develops depth without hours of cooking. Saffron here isn't decorative but structural, its earthy warmth anchoring the interplay between preserved citrus and parsley's green note. This is everyday luxury in a pot.
Instructions
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..
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