Keleya Zaara

Ingredients

• 4 tbspolive oil
• 750 glamb, cut into pieces
• 1 1/2 tspsaffron
• 1onion, large, finely chopped
• 25 mlwater, may be insufficient for braising; add more if sauce reduces too quickly
• 30 gparsley, fresh, for finishing
• 1 tbspbutter
• 1lemon, cut into wedges for garnish

Method

1. 1

   Heat the oil in a large frying pan over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.

2. 2

   Season with saffron, salt and pepper. Stir in all but 4 tbsp of the chopped onion and pour in the water. Bring to the boil, cover, reduce heat and simmer until the lamb is tender, about 15 minutes.

3. 3

   Uncover and stir in the butter. Allow the sauce to reduce for 5 to 10 minutes to your desired consistency.

4. 4

   Season to taste, then pour into a serving dish. Sprinkle with the reserved chopped onion and parsley. Garnish with lemon wedges.