Slow Cooked Lamb and Macadamias

Ingredients

• 1 teaspoon Massel Vegetable Stock Powder
• 350 g or 3/4 lb boneless leg of lamb, cut into cubes
• 1 small white onion
• 3 tablespoons unsalted macadamia nuts
• 1cm piece of ginger
• 1/4 cup low-fat plain yogurt
• 2 teaspoon turmeric powder
• 1/2 teaspoon ground black pepper
• 3 teaspoon chopped parsley
• 1/4 cup evaporated skim milk

Instructions

1. 1

   Prepare marinade in a food processor by combining Massel Vegetable Stock Powder, onion, macadamias, ginger, turmeric, pepper and yogurt.

2. 2

   Place lamb pieces in the interior pan of the slow cooker, cover on all sides with the marinade, cover and refrigerate overnight.

3. 3

   The next morning, place interior pan in the slow cooker. Cook for either 4 hours on high or 8 hours on low.

4. 4

   Before serving mix in evaporated milk and parsley.

5. 5

   Serve on rice or noodles.