ForkwiseKeleya Zaara
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 tbsp Olive Oil
- 750 g Lamb
- 1½ tsp Saffron
- 1 Onion, Large Chopped
- 25 ml Water
- 30 g Parsley
- 1 tbsp Butter
- 1 Lemon
Method
- 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.
Video
Video by Kirstie Bevan, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: TheMealDB · TheMealDB API terms of use
Photo: Keleya Zaara by TheMealDB contributors (TheMealDB API terms) · source