Keleya Zaara
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein19 %32 g
- Carbs3 %5 g
- Fat78 %57 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 668 kcal | 247 kcal |
| Protein | 32 g | 11.9 g |
| Carbs | 5 g | 1.9 g |
| Fat | 57 g | 21.1 g |
One serving is about 270 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty13/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Lamb - Tunisian
Ingredients
- 1 tablespoon Butter
- 4 tablespoons Olive oil
- 1 Onion (Large Chopped)
- 1 Lemon
- 25 ml Water
- 30 g Parsley
- 1 teaspoon Saffron (1/2)
- 750 g Lamb
Instructions
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.
Videos and links
YouTube· from a similar recipe
The FAMOUS Rice Dish from Alicante Spain | Arroz a Banda Recipe (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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