Tunisian Lamb with Saffron Keleya Zaara
Infused with bold North African flavors, Tunisian Lamb with Saffron Keleya Zaara is a hearty, aromatic stew that transforms tender chunks of lamb into a rich, spiced masterpiece. This dish features an irresistible combination of saffron, turmeric, and cinnamon, creating a warm and complex spice blend that pairs beautifully with the sweetness of tomatoes and the tang of preserved lemon. Green olives bring a briny depth, while slow simmering ensures the lamb becomes melt-in-your-mouth tender. Perfectly suited for a cozy dinner, this vibrant dish is ideal when served with fluffy couscous, crusty bread, or steamed rice. Whether you're seeking a comforting meal or looking to explore authentic Tunisian cuisine, this saffron-scented lamb recipe is a must-try.
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Recipe Information
Ingredients
- 800 grams lamb shoulder, boneless and cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 pinch saffron threads
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 teaspoons sweet paprika
- 400 grams fresh or canned diced tomatoes
- 500 milliliters chicken or lamb stock
- 1 preserved lemon, rinsed and finely chopped
- 100 grams green olives, pitted and halved
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the lamb cubes with salt and add them to the pot. Brown the lamb on all sides for 6-8 minutes, then remove and set aside.
Reduce the heat to medium-low and add the chopped onion. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
Stir in the minced garlic, saffron threads, turmeric, cinnamon, coriander, and paprika. Cook for 1-2 minutes until aromatic.
Return the browned lamb to the pot and mix well to coat it in the spices.
Pour in the diced tomatoes and the chicken or lamb stock. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 60 minutes, stirring occasionally.
After 60 minutes, add the preserved lemon, green olives, and black pepper. Mix well and continue simmering for another 20-30 minutes, uncovered, until the sauce thickens and the lamb is tender.
Taste the sauce and adjust the seasoning with more salt, if needed.
Garnish with chopped fresh parsley and serve warm with steamed couscous, crusty bread, or rice.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
