Keleya Zaara
This Tunisian lamb builds lamb, saffron and parsley into a satisfying meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
You'll use: Frying pan / skillet · Pan · Saucepan
Watch how it's made
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Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
What to serve with Keleya Zaara
- Chakchouka Miscellaneous
- Tunisian Orange Cake Dessert
- Kafteji Vegetarian
- Leblebi Soup Vegetarian
Tips & common questions
How long does Keleya Zaara take to make?
About 60 minutes from start to finish — an estimate based on the 8 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Keleya Zaara via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.