• 4servings
  • 30minutes
  • 336calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 1 1/2 pounds cubed lamb stew meat

  3. 1 1/2 teaspoons saffron

  4. salt and pepper to taste

  5. 1 large onion, chopped

  6. 1 cup water

  7. 1/2 cup chopped fresh parsley

  8. 1 tablespoon butter

  9. 1 lemon, cut into wedges

Instructions Jump to Ingredients ↑

  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.


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