Lamb Tunisian
Compact view of the recipe's protein, carbs and fat.
Heat the vegetable oil in a large frying pan 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 4 tablespoons of the onion
and pour in the water. Bring to the boil
then cover
reduce heat to medium-low
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3 macros
Protein
78g
47%
47 % des calories
Carbs
18g
11%
11 % des calories
Fat
31g
42%
42 % des calories
A practical estimate for how much to serve and cook.
Per serving
158g
For the full recipe
316g
and simmer until the lamb is tender
about 15 minutes.
Uncover the pan
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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