Heat 2 tbsp oil in a pan & fry the lamb until browned. Remove from the pan.
Heat the remaining oil & fry the onion & garlic for 10 minutes until softened. Add the ginger & cook for 1 minute. Add the cinnamon, saffron, tomatoes & stock. Bring to the boil, remove from the heat & add the lamb. Cook for 1- 11/2 hours until tender.
Heat the butter & fry the almonds for 1 minute until golden brown, add the cranberries.
Serve the tagine with cous cous & almonds, cranberries & coriander on top.