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Tunisian Lamb with Saffron (Keleya Zaara)
- 1/4 cup vegetable oil
- 1 1/2 pounds cubed lamb stew meat
- 1 1/2 teaspoons saffron
- salt and pepper to taste
- 1 large onion, chopped
- 1 cup water
- 1/2 cup chopped fresh parsley
- 1 tablespoon butter
- 1 lemon, cut into wedges
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 23.2g|
|Saturated Fat 6.3g|
|Total Carbohydrate 7.1g|
|Dietary Fiber 2.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|