Māori-Style Hangi-Braised Lamb

Method

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until softened.
3. Add lamb, cook until browned on all sides.
4. Stir in stock, carrots, parsnips, kumara, herbs, and simmer for 1.5 hours.
5. Add spinach, cook 5 minutes more.
6. Season with salt and pepper, serve hot.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.