Tunisian Lamb with Saffron
Main Dishes • Arabian
Description
Tunisian Lamb with Saffron
Ingredients
- Vegetable Oil ¼ ml
- Lamb 25 oz
- Saffron 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Onion 1 head
- Water 1 cup
- Chopped Sage Leaves 100 tablespoons
- Butter 1 tablespoon
- Lemon 1 piece
Step-by-Step Guide
Step 1
Heat a cast-iron skillet with vegetable oil over high heat. Add the lamb and cook for about 5 minutes until the meat is browned on all sides.
Step 2
Season the lamb with saffron, salt, and pepper to taste. Chop half of the onion, add it to the lamb, mix everything, and add water. Bring to a boil, cover with a lid, reduce the heat, and simmer for about 15 minutes until the lamb is cooked. The lamb should be juicy and tender.
Step 3
Remove the lid, add the butter, and stir, letting the sauce thicken for 5-10 minutes. Season with salt and pepper to taste. Place the lamb on a serving dish. Chop the remaining half of the onion and parsley, sprinkle over the lamb. Cut the lemon into wedges and arrange around the meat.
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