Harissa paste from Stephanie.
The stock for the tagine was drawn from the liquid left by Karen Martini’s slow cooked lamb. It was overall too salty, but so was the lamb, so instead of cooking to direction, suggest next time the slow cooked lamb salt level is halved. In addition; the paucity of choice at local coles meant no pomegranite was used in this recipe; I doubled the amount of honey. Great, do again.