1 teasp Massel All Purpose Bouillon & Seasoning, Vegetable Style
0.77 lb 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
1. Prepare marinade: in a food processor combine All Purpose Bouillon & Seasoning, 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.
2. The next morning, place interior pan in the slow cooker. Cook for either 4 hours on high or 8 hours on low.
3. Before serving mix in evaporated milk and parsley.