Tunisian Lamb with Saffron (Keleya Zaara)

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.

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.