Hangi-Spiced Lamb and Kumara Salad
A modern take on the traditional Maori Hangi, featuring tender lamb with earthy kumara and a refreshing mint dressing. This salad captures the smoky essence of Hangi cooking without the need for an underground oven.
Ingredients
- 1000 g Lamb shoulder
- 2 large Kumara (sweet potato)
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Fresh mint leaves
- 2 tablespoons Lemon juice
- 0.5 small Red onion
- 150 g Baby spinach
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 160°C.
- 2Rub lamb shoulder with olive oil, smoked paprika, thyme, salt, and pepper.
- 3Place lamb in a roasting pan and cook for 3 hours, or until very tender.
- 4While lamb is cooking, peel and dice kumara into 1 cm cubes. Toss with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- 5Once lamb is cooked, shred it using two forks.
- 6In a bowl, combine shredded lamb, roasted kumara, chopped mint, lemon juice, and thinly sliced red onion.
- 7Serve the salad over a bed of baby spinach.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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