Can I make this recipe in a slow cooker?
Yes, you can cook this on low for 6-8 hours or on high for 3-4 hours in a slow cooker. Ensure the lamb is fork-tender.
DINNER
Oven-Baked Lamb & Root Vegetables with Kawakawa: A Hāngī-Inspired Dish
Discover the deep, earthy flavors of a traditional Māori Hāngī, reimagined for your kitchen. This recipe features tender, slow-cooked lamb and hearty root vegetables, all infused with the distinctive, peppery notes of kawakawa. It's a comforting and authentic taste of New Zealand, perfect for a special meal.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 325°F (160°C).
02
In a large bowl, toss the lamb chunks with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
03
Add the kumara, potatoes, carrots, and parsnips to the bowl with the lamb. Toss gently to combine all ingredients.
04
Transfer the lamb and vegetables to a large Dutch oven or an oven-safe pot with a tight-fitting lid. Pour in the chicken broth and tuck the kawakawa leaves among the ingredients.
05
Cover the Dutch oven tightly and bake for 3 hours at 325°F (160°C), or until the lamb is fork-tender and the vegetables are soft.
06
Carefully remove the kawakawa leaves before serving. Stir gently to combine the tender lamb and vegetables with the infused broth.
About This Recipe
Discover the deep, earthy flavors of a traditional Māori Hāngī, reimagined for your kitchen. This recipe features tender, slow-cooked lamb and hearty root vegetables, all infused with the distinctive, peppery notes of kawakawa. It's a comforting and authentic taste of New Zealand, perfect for a special meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even deeper flavor, sear the lamb chunks in a hot pan for 2-3 minutes per side before combining with vegetables and baking. This creates a delicious crust and locks in juices.
Easy Substitutions
If kawakawa leaves are unavailable, you can substitute with 1/2 teaspoon of freshly ground black pepper and a pinch of dried oregano for a similar earthy, peppery note. Beef chuck can be used instead of lamb shoulder. Feel free to use other root vegetables like rutabaga or celeriac.
Storage & Reheating
Store any leftover Hāngī-style lamb and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
Serve this hearty dish with a side of steamed greens, such as spinach or silverbeet, to add freshness. A dollop of natural yogurt or sour cream can provide a cooling contrast to the rich flavors. Crusty bread is excellent for soaking up the flavorful broth. For a complete New Zealand-inspired meal, consider serving with a simple green salad dressed with a vinaigrette.
Common Mistakes
Overcrowding the pot can lead to steaming rather than slow-roasting, resulting in less flavorful browning. Ensure there's enough space for ingredients to cook evenly. Not sealing the Dutch oven tightly will allow steam to escape, drying out the lamb and vegetables. Use foil under the lid if it's not perfectly snug. Removing the kawakawa leaves before serving is important, as they can be quite fibrous and intensely flavored if eaten directly.
Frequently Asked Questions
Where can I find kawakawa leaves?
Fresh kawakawa leaves can be found at specialty New Zealand food stores or online. Dried kawakawa is also available. If unavailable, see the substitutions section.
Can I use bone-in lamb?
Yes, bone-in lamb shoulder will work, but you may need to increase the cooking time slightly to ensure the meat is tender and falls off the bone.
MORE TO KNOW
The Hāngī is a traditional Māori method of cooking food using heated rocks buried in a pit oven. This recipe adapts the slow, moist cooking technique to a modern kitchen, using a Dutch oven to simulate the steamy, earthy environment. Kawakawa, a native New Zealand plant, adds a unique peppery and slightly minty flavor that is characteristic of Māori cuisine. Its leaves are often used in traditional cooking and medicine.
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