Keleya Zaara
Allergens: Milk
A Yemeni lamb braise, chops cooked low with saffron and butter until the meat slides off the bone.
Ingredients
- Olive oil 4 tbsp
- Fresh parsley 30 g
- Lemon 1
- Onion 1 large
- Lamb chops 750 g
- Butter 1 tbsp
- Saffron 1.5 tsp
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.