A home-oven adaptation of hāngī, the traditional Māori method of cooking meat and root vegetables for hours in a pit of heated stones buried in the earth, used for gatherings and celebrations. This is not the real pit method — that takes a dug earth oven, heated volcanic stones and several hours of communal work — but a way to get close to its slow-steamed flavour with a home oven and foil.
Salt the meat
Rub the lamb and chicken pieces all over with salt and let them sit while you prepare the vegetables.
Layer meat in the base
Lay the lamb pieces, the slower-cooking meat, into the base of a very large roasting dish or two stacked dishes.
Layer chicken and vegetables
Layer the chicken pieces on top of the lamb, then arrange the kūmara, potatoes, pumpkin and cabbage wedges over the top, drizzling everything with oil.
Seal tightly with foil
Cover the dish tightly and completely with several layers of foil so the steam has nowhere to escape.
Slow-steam in a low oven
Bake in a low oven for the full time without opening the foil, so the meat and vegetables steam slowly in their own juices.
Rest before opening
Take the dish out and let it rest for ten minutes before carefully peeling back the foil.
10 minServe family-style
Serve everything together straight from the dish, the way a hāngī is shared at a gathering.
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