Plant-based since 1982
Slow Cooked Lamb and Macademias made with Massel Stocks and gravies

Recipes: Slow Cooked Lamb and Macadamias (Serves: 2)

We’re paying tribute to Massel’s Australian heritage with this delicious dish that combines two great Australian ingredients to make a sensational dinner. Quick and tasty and gluten-free!

The Recipe


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


  1. To prepare the marinade: In a food processor combine stock powder, onion, macadamias, ginger, turmeric, pepper and yoghurt.
  2. Place lamb pieces in the interior pan of the slow cooker, cover on all sides with the marinade, cover and refrigerate overnight.
  3. The next morning return container to the slow cooker and cook all day on slow.
  4. Before serving mix in evaporated milk and parsley.
  5. Serve on rice or noodles.

Handy Tip

Consider adding eggplant to bolster your veggie intake or to feed a bigger crowd!
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