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Tunisian Lamb with Saffron (Keleya Zaara)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.0556
Energy (kCal)2549.3582
Carbohydrates (g)20.9355
Total fats (g)221.4436
  • Cuisine

    African >> Rest Africa >> Nigerian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the vegetable oil in a large skillet 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 1/4 cup of the onion, and pour in the water. Bring to a boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes. | 2. Uncover the skillet, 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    lamb meat 1 1/2 pounds cubed 1918.7324 0.0 112.6745 159.282
    saffron 1 1/2 teaspoons 3.255 0.6864 0.12 0.0614
    salt pepper to taste - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    water 1 cup 0.0 0.0 0.0 0.0
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    lemon 1 cut 1.2808 0.4116 0.0486 0.0132

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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