Lamb tagine with almonds, prunes and apricots

Ingredients

• 1-2 tbsp Olive oil
• 2 tbsp blanched almonds
• 2 red onions finely chopped
• 2-3 cloves Garlic finely chopped
• 1 thumb sized piece fresh ginger peeled and finely chopped
• 1 pinch saffron fronds
• 2 sticks Cinnamon
• 1-2 tsp coriander seeds crushed
• 500 g boned lamb from the shoulder, leg or shanks trimmed and cubed
• 12 stoned prunes
• 6 dried apricots soaked in cold water for an hour and drained
• 3-4 strips orange rind
• 1-2 tbsp dark runny honey
• 1 handful coriander leaves chopped
• some sea salt and freshly ground black pepper
• 350 g couscous
• 40 g Butter