Try this: I can't get scotch bonnets either but I can probably improvise a Harissa using one of the above recipes with flaked dried chillis in stead - it may be a bit of a case of adding the Harissa bit by bit to avoid blowing eveyone to pieces!

here's a Tagine recipe from North Africa:

Lamb Tagine with Harissa Sauce


Ingredients

1 boned shoulder of lamb, cubed

1 onion, finely chopped

500g carrots, chopped

4 tbsp olive oil

1/2 tsp powdered cinnamon

3cm length ginger, grated

zest and juice of 1 lemon

1 tbsp coriander leaves

12 black olives

1 tbsp Harissa

salt and black pepper to taste

Method:

Put the oil in the base of a tagine, heat and gently fry the lamb until browned then add the onion and fry until translucent. Add the cinnamon, ginger and grated lemon zest and lemon juice. Add sufficient hot water to cover the contents of the tagine and season with salt and black pepper.



Bring to a boil, add the lid and cook for 1 hour before adding the carrots, coriander and the harissa. Cook gently for 45 minutes then add the olives.