Ingredients for Keleya Zaara
Complete culinary measure (8 items) · Scale servings or deselect pantry items in the cart panel
1
Olive Oil
4 tbs
2
Lamb
750g
3
Saffron
1 1/2 tsp
4
Onion
1 Large Chopped
5
Water
25 ml
6
Parsley
30g
7
Butter
1 tbs
8
Lemon
1
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.
Step-by-Step Instructions
1
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.
2
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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Servings
4
Ingredients
8/8
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Olive Oil
4 tbs
Lamb
750 g
Saffron
1.5 tsp
Onion
1 Large Chopped
Water
25 ml
Parsley
30 g
Butter
1 tbs
Lemon
1
·
8 items · estimated total~₹3404
Servings
4
8/8 items selected
~₹3404