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Serves 2 1 teasp Massel Stock Powder, Vegetable Style
350 gr boneless leg of lamb, cut into cubes
1 small white onion
3 Tblsp unsalted macadamia nuts
1 cm piece of ginger
1/4 cup low-fat plain yogurt
2 teasp turmeric powder
1/2 teasp ground black pepper
3 teasp chopped parsley
1/4 cup evaporated skim milk
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Prepare marinade: in a food processor combine Massel Stock Power, onion,macadamias, ginger, turmeric, pepper and yogurt.
Place lamb pieces in the interior pan of the slow cooker, cover on all sides with the marinade, cover and refrigerate overnight.
The next morning return container to the slow cooker and cook on slow.
Before serving mix in evaporated milk and parsley.
Serve on rice or noodles.
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