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Mix the meat with all the vegetables, ginger, garlic, spices, honey, preserved lemon and season with salt and pepper. Marinate for 15 minutes.
Steam for 15 minutes with the starter and the dessert. While it is cooking, mix the lamb stock with half of the coriander leaves in a saucepan and reduce a little.
Just before serving, strain the lamb sauce, adjust the seasoning and add the fresh chopped herbs.
Mix the pears with the blackcurrants and honey. Divide up among the cups and cover with the lids.