A traditional Māori hāngī cooks lamb and root vegetables in a pit of hot stones, buried under earth until everything emerges smoky, steamy, and impossibly tender. This slow-cooker adaptation keeps the hāngī’s architecture — meat layered over kūmara, pumpkin, and potatoes, a blanket of cabbage leaves, and the herbed bread stuffing no hāngī is complete without — and lets time do the work the hot stones usually do. The result is fall-apart lamb and vegetables saturated with its juices, ready for a family table without digging a pit in the garden.