Hāngī-style Smoked Lamb Chops (Pāmu Hāngī)
Pāmu Hāngī is a traditional Māori cooking method that involves slow-cooking food in an underground oven. In this recipe, we'll be adapting the Hāngī method to create delicious smoked lamb chops with a unique New Zealand twist.
Ingredients
- 8 lamb chops
- 2 onions, sliced
- 4 large potatoes, quartered
- 4 carrots, peeled and cut into chunks
- 2 cups of water
- 1 tablespoon of salt
- 1 tablespoon of ground black pepper
- 2 cups of wood chips (manuka or kanuka wood recommended)
Instructions
- Prepare the Hāngī pit by digging a hole in the ground and lining it with hot stones.
- Season the lamb chops with salt and pepper, then place them on a wire rack.
- Layer the onions, potatoes, and carrots on top of the lamb chops.
- Pour the water over the ingredients, then cover the pit with a layer of damp cloth and a layer of soil.
- Light a fire on top of the pit and let it burn for 2 hours, adding wood chips to create smoke.
- Uncover the pit and carefully remove the lamb chops and vegetables.
- Serve the smoked lamb chops and vegetables hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Smoked
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Shovel Wire rack Damp cloth
Tools
Fire source (e.g., matches or lighter)
Serving suggestions
Serve the Pāmu Hāngī with a side of steamed greens and a dollop of mint sauce for a complete New Zealand dining experience.
Tips & tricks
For an authentic touch, consider using traditional Māori wood such as manuka or kanuka for the wood chips to impart a unique smoky flavor to the lamb chops.
Cost
$25