Put 1 1/2 cups water in a saucepan with honey, lemon juice, dried pears, cinnamon and allspice. Bring to the boil, then simmer for 30 minutes.
In the meantime, brown the steak in olive oil, placing in flameproof casserole dish as browned.
In the pan used for browning the steak, add onions and cook for 5 mins until soft. Add the garlic, grated ginger and Tunisian spice and stir over heat until the aromas arise. Strain the liquid from the pears into the pan, stirring to combine.
Add onion mixture to the beef. Heat casserole gently, adding water or beef stock so that beef is covered. Bring gradually to simmering point. Cover the dish and place in the oven. Cook for 1 1/2 hours, checking the moisture levels and topping up if required. Approximately 15 mins before completion, add the reserved pears to the beef.
Serve with boiled rice or couscous and garnish with coriander leaves.