moroccanmedium

Keleya Zaara

Name: Keleya Zaara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 4 tbs Olive Oil; 750 g Lamb; 1 1/2 tsp Saffron; 1 Large Chopped Onion; 25 ml Water; 30 g Parsley; 1 tbs Butter; 1 Lemon

A classic Tunisian lamb from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

514

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Tunisian Lamb in TheMealDB. Original source: http://allrecipes.co.uk/recipe/43723/keleya-zaara-tunisian-lamb-with-saffron.aspx

Ingredients

4 tbsOlive Oil
750 gLamb
1 1/2 tspSaffron
1 Large ChoppedOnion
25 mlWater
30 gParsley
1 tbsButter
1Lemon

Instructions

01
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.
02
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.