Ingredients:
4 lbs of lamb shoulder or beef brisket, cut into large chunks
2 lbs of parsnips, peeled and quartered
2 lbs of carrots, peeled and cut into large chunks
2 lbs of kumara (sweet potato), peeled and cut into large chunks
2 heads of cabbage, cut into wedges
2 large onions, cut into wedges
4 cloves of garlic, minced
2 tbsp of salt
2 tbsp of ground black pepper
2 tbsp of ground cumin
2 tbsp of paprika
2 tbsp of ground coriander
2 tbsp of minced fresh ginger
2 cups of water
aluminum foil
banana leaves (optional)
Instructions:
In a large bowl, mix together the salt, pepper, cumin, paprika, coriander, and ginger. Add the meat and toss to coat well.
In a large, deep pot, layer the meat on the bottom, followed by the parsnips, carrots, kumara, cabbage, onions, and garlic. Pour the water over the top.
Cover the pot with a tight-fitting lid or aluminum foil, and place the pot in a preheated oven set to 350°F.
Cook the hangi for 3-4 hours, or until the meat is tender and falling apart.
Optional: To add an authentic touch, you can also dig a pit in the ground, line it with rocks, and heat the rocks with a fire. Once the rocks are hot, wrap the ingredients in banana leaves and place them on the hot rocks. Then cover the pit with earth and let it cook for several hours.
Remove from oven or pit, and let it rest for 10 minutes before serving.
Enjoy your hangi hotpot with your favorite dipping sauces or gravy.
