Step 1 of 5
Keleya Zaara
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.
Step 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.
Step 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.
Step 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.
Step 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.
