Keleya Zaara

• Olive Oil4 tbs
• Lamb1¾ lb
• Saffron1 1/2 tsp
• Onion1 Large Chopped
• Water1½ tbsp
• Parsley1 oz
• Butter1 tbs
• Lemon1

Instructions

1. 1

   Heat the vegetable oil in a large frying pan over medium-high heat.

2. 2

   Add the lamb and cook until browned on all sides, about 5 minutes.

3. 3

   Season with saffron, salt and pepper to taste; stir in all but 4 tablespoons of the onion, and pour in the water.

4. 4

   Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.

5. 5

   Uncover the pan, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency.

6. 6

   Season to taste with salt and pepper, then pour into a serving dish.

7. 7

   Sprinkle with the remaining chopped onions and parsley.

8. 8

   Garnish with lemon wedges to serve.