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Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker)

Tatws a Chig Mewn Popty Araf (Potatoes and Meat in the Slow Cooker) is a traditional Cymric (Welsh) recipe for a classic dish of meat and lamb with onion and carrot adapted to be prepared in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potatoes and Meat in the Slow Cooker (Tatws a Chig Mewn Popty Araf).

prep time

20 minutes

cook time

350 minutes

Total Time:

370 minutes

Serves:

6

Rating:

Tags : Herb RecipesLamb RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Heddiw roeddwn i'n ffansïo rhywbeth traddodiadol, ond gydag ychydig o droeon modern a choginio mewn popty araf. Y ffordd honno, gallwn daflu popeth at ei gilydd yn y bore, ei gael wedi'i goginio'n araf trwy'r dydd ac yna mwynhau swper braf. Dwi wedi ychwanegu tsilis i fy un i (gan fy mod i'n caru tsilis). Nid yw hyn yn draddodiadol mewn unrhyw ffordd a gellir eu hepgor, os dymunir.

Cynhwysion:

1 fron di-asgwrn o oen, wedi ei rolio
3 tatws canolig, wedi'u sgwrio a'u tafellu
2 winwnsyn canolig, wedi'u tafellu
2 moron, wedi'u tafellu'n rowndiau
1 ciwb stoc eidion
1 llwy fwrdd o saws soi
2 lwy de o saws Swydd Gaerwrangon
2 tsili bys, wedi mân-friwo (dewisol)
1 llwy de mintys sych
1 llwy de o ddail teim ffres
1/2 llwy de o rosmari, wedi'i dorri'n fân
1 deilen llawryf
olew, ar gyfer iro
halen a phupur du wedi'i falu'n ffres, i flasu

Dull:

Ychwanegwch ychydig o olew i waelod eich crocpot (i atal y tatws rhag glynu). Ychwanegwch haen o datws, ac yna haen o nionod, haen arall o datws a haen olaf o nionod. Gwasgarwch dros y perlysiau a'r tsilis (os ydych chi'n eu defnyddio) a swatio mewn deilen llawryf. Rhowch fron y cig oen yng nghanol y llysiau ac yna cymysgwch y darnau moron ac unrhyw nionyn sydd dros ben. Gwasgarwch o gwmpas yr oen. Nythu yn y ciwb stoc ac arllwyswch y saws soi a saws Swydd Gaerwrangon drosto. Arllwyswch 500ml (2 gwpan) o ddŵr a choginiwch yn isel am 5 awr. Tua 30 munud cyn i chi fod eisiau gweini, cynyddwch y gwres i'r gosodiad 'stiw' a choginiwch am 30 munud. Tynnwch y cig oen a'i roi o dan gril poeth (brwyliaid) am 5 munud i liwio'r cig. Torrwch yn rowndiau a gweinwch gyda'r tatws, nionyn a moron. Rwy'n hoffi gweini gyda saws mint.

English Translation

Today I fancied something traditional, but with a few modern twists and cooked in a slow cooker. That way, I could throw everything together in the morning, have it cook slowly all day and then enjoy a nice supper. I've added chillies to mine (as I love chillies). This is in no way traditional and they can be omitted, if desired.

Ingredients:

1 boned breast of lamb, rolled
3 medium potatoes, scrubbed and sliced
2 medium onions, sliced
2 carrots, sliced into rounds
1 beef stock cube
1 tbsp soy sauce
2 tsp Worcestershire sauce
2 finger chillies, minced (optional)
1 tsp dried mint
1 tsp fresh thyme leaves
1/2 tsp rosemary, finely chopped
1 bay leaf
oil, for greasing
salt and freshly-ground black pepper, to taste

Method:

Add a little oil to the base of your crockpot (to prevent the potatoes from sticking). Add a layer of potatoes, followed by a layer of onions, another layer of potatoes and a final layer of onions. Scatter over the herbs and chillies (if using) and nestle in a bayleaf.

Place the breast of lamb in the centre of the vegetables then mix together the carrot pieces and any leftover onion. Scatter around the lamb. Nestle in the stock cube and pour over the soy sauce and Worcestershire sauce. Pour in 500ml (2 cups) water then cook on low for 5 hours.

About 30 minutes before you want to serve, increase the heat to the 'stew' setting and cook for 30 minutes. Remove the lamb and place under a hot grill (broiler) for 5 minutes to colour the meat. Cut into rounds and serve with the potatoes, onion and carrots.

I like to serve with mint sauce.