Traditional Hangi Lamb Feast

🧂 Ingredients

• 2 kg Lamb shoulder(Bone-in for more flavor)
• 1 kg Chicken pieces(Bone-in thighs or drumsticks work well)
• 1 kg Kumara (sweet potato)(Cut into large chunks)
• 1 kg Potatoes(Waxy varieties like Yukon Gold, cut into large chunks)
• 1 kg Pumpkin(Kabocha or Butternut, cut into large chunks)
• 1 large head Cabbage(Halved or quartered)
• 500 g Stuffing mix(Optional, for a more modern twist. Prepare according to package directions.)
• approx. 15-20 stones Large, smooth river stones(Volcanic rocks are ideal. Ensure they are clean and free of cracks. Avoid porous stones that could explode. Stones should be fist-sized to melon-sized.)
• 4-6 pieces Large, heat-resistant cloth or hessian sacks(Must be natural fibers (cotton, hessian) and thoroughly dampened.)
• 2-3 pieces Wire baskets or large metal trays(For modern hangi, to hold vegetables and stuffing separately.)
• as needed liters Water(For dampening sacks and creating steam.)
• to taste Salt and Pepper(For seasoning meat and vegetables.)

👨‍🍳 Instructions

1. 1

   Prepare the earth oven pit: Dig a pit approximately 1 meter deep and 1.5 meters wide. Build a large, hot fire within the pit using dry hardwood. Allow the fire to burn intensely for at least 2 hours, aiming to generate a substantial bed of hot embers. Simultaneously, heat the river stones in the fire. They should be glowing red-hot. This process takes approximately 2 hours.

   ⏱️ 2 hours (fire building & stone heating)
2. 2

   Prepare the food: Season the lamb and chicken generously with salt and pepper. If using stuffing, prepare it according to package instructions. Wash and cut the kumara, potatoes, and pumpkin into large, uniform chunks. Halve or quarter the cabbage. Arrange the vegetables and prepared stuffing (if using) into separate wire baskets or metal trays. If not using baskets, wrap portions of vegetables tightly in foil.

   ⏱️ 45 minutes
3. 3

   Assemble the hangi: Once the stones are extremely hot (glowing red), carefully use long metal tongs or levers to transfer the hottest stones to the bottom of the pit, spreading them evenly. Immediately place the dampened hessian sacks or cloth over the hot stones. The water from the sacks will instantly turn to steam. Carefully place the wire baskets containing the vegetables and stuffing (or foil-wrapped vegetables) on top of the sacks. Place the seasoned lamb and chicken directly on top of the vegetable baskets. Finally, cover the meat and vegetables with the remaining dampened sacks or cloth, ensuring a good seal to trap the steam. The damp material should sizzle and steam vigorously.

   ⏱️ 30 minutes
4. 4

   Bury and cook: Carefully cover the entire pit with a layer of soil, ensuring there are no gaps for steam to escape. The earth acts as insulation. Allow the hangi to cook undisturbed for 3.5 to 4 hours. The trapped steam and radiant heat from the stones will slowly cook the food.

   ⏱️ 3.5 - 4 hours
5. 5

   Unearth and serve: After the cooking time, carefully remove the soil layer. Peel back the dampened sacks, revealing the steaming food. The lamb should be incredibly tender and falling off the bone, the vegetables soft and infused with smoky flavor. Serve communally directly from the pit, ensuring everyone gets a portion of meat, vegetables, and stuffing.

   ⏱️ 30 minutes

💡 Pro Tips

• ✓Stone selection is critical: Use dense, non-porous volcanic rocks. Porous or sedimentary rocks can contain moisture that turns to steam explosively. Test a stone by heating it gently first.
• ✓Dampening the sacks is key: The water content creates the essential steam for moist, tender cooking. Ensure sacks are thoroughly wet but not dripping excessively.
• ✓Modern adaptations: Wire baskets are a common and safer alternative to wrapping food directly, allowing for better steam circulation and easier handling.
• ✓Safety first: Always use long tools for handling hot stones and wear protective gear when working with the fire and pit.
• ✓Patience is vital: Do not be tempted to uncover the hangi early. The slow, steamy cooking process requires the full duration to tenderize the meat and cook the vegetables perfectly.

🔄 Variations

• Substitute lamb with pork shoulder or beef brisket for different flavor profiles.
• Add other root vegetables like parsnips or carrots.
• Incorporate fish wrapped in leaves (like banana leaves) for a seafood element.
• A 'modern hangi' can be replicated in a large oven using a Dutch oven or roasting pan, layering ingredients and adding liquid for steam, though the authentic smoky flavor will be absent.

🥗 Nutrition

Per serving