In this recipe, Jamie Oliver meets Nigella Laswon. His Spiced Lamb Stew with Walnuts and Pomegranate is transformed into a tagine, which was inspired by her Lamb Tagine with Dates and Pomegranate. I had no dates, so to balance out the sourness of the pomegranate, I used honey. It needed far more heat for my own preference. But with a little Harissa (prepared) on the side with a tangy Onion-Pomegranate Relish and some fluffed couscous, this was good and so very unusual. I had pondered grinding the walnuts after toasting them so they would act more as a thickener, but I liked the different texture and crunch with them being chopped. I found pomegranates that were reasonably priced at a nearby market. But since I was unable to extract very much juice from them, I purchased pomegranate juice at Trader Joe's. I have heard on foodie-type TV shows that the way an onion is sliced affects its flavor. Seems the flavor is more acrid when sliced horizontally, so I suggest slicing vertically.