Hangi-Inspired Lamb with Kumara and Greens
A modern take on the traditional Maori Hangi, using slow cooking to achieve tender lamb with sweet kumara and fresh greens. Dairy-free and full of flavour.
Ingredients
- 1500 g Lamb shoulder
- 1000 g Kumara (sweet potato)
- 300 g Spinach
- 500 ml Chicken Broth
- 1 large Onion
- 4 cloves Garlic
- 2 tablespoons Olive oil
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 150°C.
- 2Roughly chop the onion and garlic.
- 3In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Brown the lamb shoulder on all sides.
- 4Remove the lamb and set aside. Add onion and garlic to the pot and cook until softened.
- 5Return the lamb to the pot. Add chicken broth, rosemary, thyme, salt, and pepper.
- 6Peel and roughly chop the kumara. Add to the pot.
- 7Cover the pot and transfer to the oven. Cook for 4 hours, or until the lamb is very tender and easily shredded.
- 8Remove the lamb from the pot and shred with two forks. Skim off any excess fat from the surface of the broth.
- 9Stir in the spinach and cook until wilted.
- 10Return the shredded lamb to the pot. Mix everything thoroughly. Serve hot.
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