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A traditional Fijian feast dish where marinated beef and root vegetables are slow-cooked in an underground oven (mumu) using hot stones, imparting a smoky, tender, and deeply flavorful result. This recipe adapts the mumu method for a conventional oven.
A hearty and flavorful pie featuring tender lamb and a medley of root vegetables, all topped with a rich whiskey glaze. This dish is a comforting and classic representation of Irish home cooking.
