Lamb Tajine

• 600 g lean lamb, thinly sliced
• 1 onion, very finely chopped
• 2 sticks celery, cut into a very small dice
• 2 tomatoes, cut into wedges
• 1 red pepper, sliced
• 20 g fresh ginger, peeled & finely chopped
• 1 clove garlic
• 2 pinches of curry powder, saffron and 4 spice powder
• 20 g runny honey
• 20 g preserved or pickled lemon, drained & finely chopped
• 150 ml lamb stock
• 1 bunch fresh coriander leaves, finely chopped
• A few mint leaves, chopped
• Salt and freshly ground pepper

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.