Keleya Zaara

What you need

Ingredients

Measured for 5 servings.

• 60 mlOlive Oil
• 750 gBoneless lamb shoulder, visible fat trimmed (750 g edible lean meat)
• 0.5 gSaffron
• 120 gOnion
• 250 mlWater
• 30 gParsley
• 14 gButter
• 1 pcs (approx. 58 g)Lemon

Make it

Method

1. 01

   Trim visible fat from boneless lamb shoulder and weigh 750 g edible lean meat, then cut into 2–3 cm cubes. Finely chop 120 g onion. Bloom 0.5 g saffron in about 25 ml of the listed 250 ml warm water; reserve the rest for braising.

2. 02

   Brown the lamb in batches in the measured 60 ml olive oil, about 5 minutes per batch, then soften the onion for 4–5 minutes. Return all lamb to the pan, add the saffron water and remaining water, cover and simmer gently about 50–55 minutes. Stir occasionally and keep some liquid in the pan; cook until the lamb is fork-tender, not just browned outside.

3. 03

   Uncover and reduce the sauce for about 5–10 minutes if needed, then stir in 14 g butter and 30 g chopped parsley. Squeeze the measured lemon over the dish and divide into five portions. Rice or couscous is not included in the nutrition.