Hangi-Inspired Lamb with Kumara and Greens

Ingredients

• 1.5 kg Lamb shoulder
• 1 kg 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

Instructions

1. 1Preheat oven to 150°C (300°F).
2. 2Roughly chop the onion and garlic.
3. 3In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Brown the lamb shoulder on all sides.
4. 4Remove the lamb and set aside. Add onion and garlic to the pot and cook until softened.
5. 5Return the lamb to the pot. Add chicken broth, rosemary, thyme, salt, and pepper.
6. 6Peel and roughly chop the kumara. Add to the pot.
7. 7Cover the pot and transfer to the oven. Cook for 4 hours, or until the lamb is very tender and easily shredded.
8. 8Remove the lamb from the pot and shred with two forks. Skim off any excess fat from the surface of the broth.
9. 9Stir in the spinach and cook until wilted.
10. 10Return the shredded lamb to the pot. Mix everything thoroughly. Serve hot.

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