Keleya Zaara

Instructions

1. 1

   Heat Olive Oil

   7 min

   In a spacious frying pan, pour in 4 tablespoons of olive oil and place it over medium-high heat. Allow the oil to warm until it shimmers, indicating it's ready for cooking.

2. 2

   Brown the Lamb

   12 min

   Introduce 750 grams of lamb to the hot pan, ensuring the pieces are in a single layer for even cooking. Sear the lamb until it develops a rich brown crust on all sides, which should take about 5 minutes. Look for a deep golden color as a cue for doneness.

3. 3

   Season with Spices

   3 min

   Once the lamb is browned, add 1.5 teaspoons of saffron, along with salt and black pepper to your liking. Next, mix in three-quarters of the chopped onion to infuse the flavors, stirring well to ensure everything is coated evenly.

4. 4

   Simmer the Lamb

   1 min

   Pour 25 ml of water into the pan, stirring to combine with the lamb and spices. Bring the mixture to a boil, then cover the pan and reduce the heat to medium-low. Let it simmer gently for about 15 minutes, or until the lamb becomes tender and succulent.

5. 5

   Reduce the Sauce

   10 min

   After simmering, remove the lid and add 1 tablespoon of butter to enrich the sauce. Stir well and allow the mixture to simmer uncovered for an additional 5 to 10 minutes, or until it thickens to your desired consistency. Taste and adjust seasoning with more salt and pepper if needed.

6. 6

   Garnish and Serve

   3 min

   Carefully transfer the lamb dish to a serving bowl. Top it with the remaining chopped onion and 30 grams of parsley for freshness. Finally, add wedges of lemon for a zesty finish before presenting it at the table.