Anne Rimbault has taken the traditional tagine and modified it to better serve the South African household. The base is deeper and the lid is shallower so that it fits our ovens. The knob on the lid is also wider so that the lid can be inverted and used as a bowl. Tagines are best cooked slowly in the oven, so you can prepare them and relax.

Due to high demand, Anne’s assistant Edson makes the tagines and she decorates and fires them. They then both glaze and package them, ready to be sold from the studio, through shops, and via this website.

Anne alone paints the tagines with her trademark designs. Clients and students are only able to purchase the finished product.

Contact Anne (011 886 2976 or anne@annerimbault.com) to place an order.

Caring For Your Tagine

  • Never subject your tagine to extreme temperature changes or it may crack.
  • Preheat it in hot water while preparing the filling. Place the tagine in a warm oven, allowing it to heat slowly to 140°C-180°C.
  • Don’t add cold liquid to a hot pot or hot liquid to a cold pot.
  • Tagines should not be used on the stove, on coals or in the microwave.
  • Never place a hot tagine on a cold surface.
  • Allow your tagine to cool before washing it in warm, soapy water with a sponge.
  • Once dry, store your pot in a well-ventilated area - earthenware clay remains porous after firing.
  • After a while, earthenware glaze may develop a crazed surface. This is natural and does not affect the performance of the dish. With careful use, clay cooking pots can last for years.

Anne’s Top Tagine Recipes

All my recipes are family favourites, often adapted from recipes that I find.

Aromatic spices, vegetables and fruit can be added to meat, which is slow cooked in the oven, with little or no added liquid. Meat may be browned in a pan before being placed in the tagine or it can simply be tossed in a blend of spices before being added to the vegetables. Adding salt to meat before cooking draws the juices out, resulting in tougher meat. Accompany the tagine with couscous, rice or a potato dish, and sauces, dukkah or salt blends according to taste. Tagines are a simple, no fuss style of cooking. Experiment and have fun. . Favourite recipes follow. Quantities, times and temperatures may vary.

My recipes are for 4-6 people. Oven temperatures 140°C – 180°C

Spice blend

In a mortar and pestle, blend one teaspoon each of ground ginger, coriander, cumin, nutmeg, cinnamon and chilli to taste. Toss with meat or vegetables before cooking.

Chicken with honey, lemon and raisins

Line the tagine base with washed lemon leaves.

Mix 1 cup each of coarsely sliced carrots, celery and onion, and place in the bottom of the tagine.

Add 1 cup of cooked chickpeas.

Sprinkle ½ cup of raisins over.

Place 1kg of chicken drumsticks in the lid, sprinkle with a spice blend, toss and arrange on the vegetables, in a ring, with the thinnest part facing inwards.

Pour over a few tablespoons of lemon juice and a few tablespoons of honey.

Cover and cook in a slow oven for 2-3 hours. Add ½ cup coarsely chopped coriander and serve with couscous or rice.

Tagine of lamb knuckle with tomato

Mix 1 cup each of sliced carrots, celery and onion and place in the bottom of the tagine.

Take 1kg of sliced lamb knuckles, rinse, pat dry and toss in the tagine lid with your spice blend. Arrange on the vegetables.

Take ½ tin of chopped tomatoes or 1 cup of homemade tomato puree and spoon it over the lamb.

Push 4-6 whole chillies in-between the lamb.

Cover with a lid, and cook in a slow oven for 2-3 hours.

Place the lid at a slight angle to allow steam to escape if necessary.

Add 2 coarsely sliced red peppers, ½ cup of stoned black olives and 1 tablespoon of fresh thyme, 30-minutes before the end of cooking.

Serve with couscous or rice.

Sweet potato, almond and orange tagine

2 cups sweet potato, scrubbed and cut into chunks

½ cup celery, cut into 1cm slices

½ cup carrots, cut into 1cm slices

½ cup whole almonds

1 tablespoon finely sliced or crushed fresh ginger

10 stoned dates cut into slivers

1-2 red onions cut into chunks

2 oranges – zest 1 orange, peel both and cut into peeled segments/chunks

2 tablespoons ras el hanout (a Moroccan blend of spices)

Toss everything together in the lid, tip into base, cover with lid and cook in a medium oven for 1-1½ hours. Sprinkle with chopped mint before serving.

Chickpea and vegetable tagine

1 cup each of celery, onion and butternut

2 cups cooked chickpeas

Toss in tagine lid, with 2 or 3 tablespoons ras el hanout.

Transfer to tagine base, cover and cook for 1 hour in a medium oven.

Take 2 tablespoons of raisins and sprinkle in the centre of the base vegetables, so they don’t burn.

Take 2 tablespoons of honey, the juice of 1 lemon, 2 tablespoons tahini and 1 teaspoon of paprika (optional). Mix and pour over the vegetables, avoiding the sides of the tagine.

1 red, 1 yellow and 1 green pepper, roughly cut

1 small punnet baby marrows, roughly sliced

Mix and sprinkle over the base vegetables. Cover and cook for another ½ hour, until soft.

Before serving, sprinkle with chopped, fresh coriander.

Serve with chopped chilli, lemon wedges and couscous.

TIP: For a quick tagine, mix a big bag of Woolies roasting veggies with a tin of drained chickpeas. Season as above.

Couscous, the easy way

Preheat the bowl of the couscous pot (or your serving dish) by filling with hot water and putting the lid on.

About 5 minutes before serving, pour the water out and pour a bag of couscous into the bowl.

Pour boiling water over the couscous to about 2cm from the top. Put the lid on.

After a few minutes, stir the couscous with a fork, to break up the lumps.

You can add olive oil, chilli, coriander or chopped nuts to taste.

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