New Zealand Hangi Style Bowl
New Zealand Māori's hāngī (earth oven feast) — traditionally, meat and vegetables cooked wrapped in leaves in a pit lined with hot stones — reimagined as a weeknight bowl. Slow-roasted lamb shoulder with smoky, earthy hangi flavours served over kumara (sweet potato) mash with watercress and rewena (Māori bread) croutons.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Rub lamb shoulder with mixed marinade spices. Marinate overnight.
About 5 min
Slow roast in a covered Dutch oven or heavy pot at 160°C/320°F for 3–3.5 hours until the meat pulls away from the bone easily.
About 14 min
Kumara mash: mash boiled kumara with butter and cream until smooth and fluffy. Season.
About 14 min
Pull the lamb meat from the bone. Deglaze the roasting juices to make a simple gravy.
About 14 min
Assemble bowls: kumara mash → pulled lamb → watercress → croutons → drizzle of cooking juices. The sweet kumara mash against the smoky lamb is the heart of the dish.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 36 g
- Carbs
- 42 g
- Fat
- 24 g
- Fibre
- 6 g
- Sugar
- 14 g
- Sodium
- 740 mg
Contains: gluten, dairy, soy
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Recipe by Boon Tools.