Keleya Zaara

Ingredients

• 4 tbs Olive Oil
• 750g Lamb
• 1 1/2 tsp Saffron
• 1 Large Chopped Onion
• 25 ml Water
• 30g Parsley
• 1 tbs Butter
• 1 Lemon

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a large frying pan over a fairly high heat.
2. Brown the lamb on all sides, which should take about 5 minutes.
3. Season with the saffron, salt and pepper, then mix in most of the chopped onion, keeping back 4 tablespoons for later.
4. Pour in the water and bring everything up to the boil.
5. Put the lid on, turn the heat right down, and let it cook gently for around 15 minutes, until the lamb is soft.
6. Take the lid off, stir in the butter, and let the liquid bubble away for 5 to 10 minutes until it thickens to the consistency you want.
7. Check the seasoning and adjust with more salt and pepper if needed.
8. Spoon into a serving dish and scatter over the reserved onion and the parsley.
9. Add lemon wedges on the side before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.