All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Saffron is a native spice of Asia. Used since ancient times, it has remained highly prized for its unique taste and aroma. It is harvested by picking the stigmas of a particular crocus plant. The reason it is so expensive is because it takes about 75,000 flowers to yield one pound of saffron. This spice compliments lamb perfectly and will show you the wonderful flavor it imparts to food.
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.
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
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.
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.
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.
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.
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.
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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