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.

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.

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.

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.

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.

Spoon couscous in the middle of the plate. Top the couscous with the tagine mixture. Garnish with cumin crunch, yogurt, and coriander.