Meal Kit
Lamb Tagine
With Aubergine, Saffron, and Cumin Crunch
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk, Wheat
Chef
Justin Paruszkiewicz
In Your Box (serves 2)
- 1 Eggplant
- ¾ cup Couscous
- 1 Lemon
- 4 oz. Plain Greek Yogurt
- 1 Red Fresno Chile
- 2 Green Onion
- 1 tsp. Ground Coriander
- 2 Tomato
- 30 Saffron Threads
- 14 Lamb
- 3 Cumin Crunch
- 1 Tbsp. Masala
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories410
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Carbohydrates77g
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Net Carbs76g
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Fat4g
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Protein16g
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Sodium40mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Slice the aubergine in half. Slice the halves into quarters, and slice the quarters into half-moon slices. Cut the tomatoes into quarters. Chop the fresh coriander. Thinly slice the green onions on a bias, reserving the green tops for garnish. Slice the lemon in half for juicing.
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2 Cook the Lamb
Season the lamb with a pinch of salt and pepper. Heat a large sauté pan over medium to high heat, and add 1 tsp of oil to the pan. When oil and pan is hot place the lamb in the pan and cook for 8-10 minutes stirring occasionally. Lamb should be browned and firm to the touch when cooked (145 degrees internal temp). Remove the lamb from the pan, cover and reserve.
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3 Sauté the Vegetables
In the same sauté pan you cooked the lamb in, return to medium heat and add 2 tsp of oil to the pan. Add the aubergine, tomatoes, green onions, red chili, saffron, and masala to the pan. Cook for 4-5 minutes or until vegetables are caramelized and fork tender. Add the juice of the lemon and salt and pepper to taste.
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4 Cook the Couscous
In a small pot bring 1 cup of water to a boil. Add the Israeli couscous and reduce heat to a simmer. Simmer for 4-5 minutes stirring frequently to avoid the couscous from sticking. Remove from heat and let sit for 2 minutes. Fluff with a fork before serving and add salt and pepper to taste.
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5 Mix the Dish
Place the cooked lamb and sautéed vegetables together in the sauté pan and mix together to incorporate. Reheat if necessary. Add salt and pepper to taste.
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6 Plate the Dish
Spoon couscous in the middle of the plate. Top the couscous with the tagine mixture. Garnish with cumin crunch, yogurt, and coriander.
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