Lamb Backstrap Shank & Apricot Tangine with Cous Cous

Ingredients

• 2 x Amelia Park lamb shanks
• 1 x Amelia Park lamb backstrap
• 1 x onion diced
• 1 x carrot diced
• 1 x celery stick diced
• 2 x garlic cloves chopped
• 1/3 cup whole almonds (roasted)
• 2Tblsp almond meal
• 1/3cup dried apricots
• 1/3cup pitted dates
• 1tsp seeded mustard
• 1Tblsp tomato paste
• 1tsp zataar spices
• 1Tblsp paprika
• 1tsp ground cumin
• 1tsp ground coriander
• 1/4tsp chilli powder
• 1 cinnamon quill
• 250ml verjuice
• 500ml lamb or chicken stock
• 4Tblsp yoghurt
• Salt & pepper
• Olive oil
• Instant couscous