Keleya Zaara

Ingredients

• 4 tbspolive oil
• 1 1/2 lblamb, cut into pieces
• 1 1/2 tspsaffron
• 1onion, large, finely chopped
• 2 tbspwater, may be insufficient for braising; add more if sauce reduces too quickly
• 1 ozparsley, fresh, for finishing
• 1 tbspbutter
• 1lemon, cut into wedges for garnish

Method

1. 1

   Heat the olive oil in a large skillet over medium-high heat and brown the lamb on all sides, about 5 minutes. Do it in two batches if the pan looks crowded.

2. 2

   Season with the saffron, salt and pepper, then stir in all but 4 tbsp of the chopped onion. Keep that last handful raw for the finish.

3. 3

   Pour in the water and bring it to the boil, then cover the pan and turn the heat to medium-low. Simmer for about 15 minutes, until the lamb gives easily under a fork. Add a splash more water if the pan runs dry.

4. 4

   Take the lid off, stir in the butter, and let the sauce reduce for 5–10 minutes until it is glossy and clings to the meat.

5. 5

   Check the seasoning and turn it into a serving dish. Scatter the reserved raw onion and the parsley over the top and set the lemon wedges round the edge.