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Cyri Oen Cymreig (Welsh Lamb Curry)

Cyri Oen Cymreig (Cyri Oen Cymreig) is a classic Cymric (Welsh) recipe for a classic crepe-style pancake using buttermilk in the batter that's finished with a handful of currants. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb Curry (Cyri Oen Cymreig).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Lamb Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit Cymreig modern ar gyfer cyri o ffiledau gwddf cig oen mewn sylfaen llaeth cnau coco a thomato sydd wedi ei goginio'n araf.

Cynhwysion:

500g Ffiled gwddf Cig Oen Cymreig, wedi ciwbio 2 nionyn gwyn, yn ddeisiog 2 ewin garlleg, wedi'i falu 1 tsili coch, wedi'i dorri (neu fwy at flas) 2 lwy fwrdd o olew llysiau 3 llwy fwrdd o bast cyri Tun 400g o domatos wedi'u torri ½ tun o laeth cnau coco clwm o goriander ffres, wedi'i dorri'n fân Iogwrt naturiol, i weini

Dull:

Cynheswch eich popty ymlaen llaw i 150°C. Cynheswch yr olew mewn padell ar ffurf caserol neu sosban fawr. Chwyswch y winwnsyn, y garlleg a'r tsili am ychydig funudau nes eu bod yn dechrau meddalu. Nawr ychwanegwch y cig oen wedi'i dorri. Gadewch i'r cig gael ychydig o liw ac yna ei droi fel bod y darnau'n lliwio'n gyfartal. Trowch y pâst cyri i mewn a chymysgwch gyda'r cymysgedd cig oen a nionod. Coginiwch am ychydig funudau i ddechrau rhoi hwb i'r sbeisys. Ar y pwynt hwn arllwyswch y tomatos tun a'r llaeth cnau coco i mewn. Dewch â phopeth i ferwi. Unwaith y bydd wedi berwi, gostyngwch y gwres i fudferwi yna gorchuddiwch ben y badell gyda darn dwbl o ffoil cegin cyn ychwanegu caead. Trosglwyddwch i ganol eich popty wedi'i gynhesu ymlaen llaw a choginiwch yn ysgafn am 3 awr. Tynnwch o'r popty ac ychwanegu'r coriander ac yna arllwys ychydig o iogwrt naturiol arno a'i weini.

English Translation

This is a modern Welsh recipe for a slow-cooked curry of lamb neck fillets in coconut milk and tomato base.

Ingredients:

500g Welsh Lamb neck fillet, cubed
2 white onions, finely diced
2 garlic cloves (crushed)
1 red chilli, chopped (or more to taste)
2 tbsp vegetable oil
3 tbsp curry paste
400g tin of chopped tomatoes
½ tin coconut milk
Bunch fresh coriander, chopped
Natural yoghurt, to serve

Method:

Pre-heat your oven to 150°C.

Heat the oil in a casserole-style pan or large saucepan. Sweat the onion, garlic and chilli for a few minutes until they start to soften.

Now add the diced Lamb. Let the meat gain some colour and then stir so the chunks colour evenly.

Stir in the curry paste and mix with the lamb and onion mix. Cook for a few minutes to start to boost the spices. At this point pour in the tinned tomatoes and the coconut milk. Bring everything to a boil.

Once boiling, reduce the heat to a simmer then cover the top of the pan with a doubled sheet of kitchen foil before adding a lid.

Transfer to the centre of your pre-heated oven and cook gently for 3 hours. Remove from the oven and add the coriander then drizzle on some natural yoghurt and serve.