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Stiw Cig Oen Cymreig (Welsh Lamb Stew)

Stiw Cig Oen Cymreig (Welsh Lamb Stew) is a traditional Welsh (Cymric) recipe for a classic stew of lamb shoulder with potatoes, leeks, swedes, Savoy cabbage and carrots cooked in lamb stock with herbs. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb Stew (Stiw Cig Oen Cymreig).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6–8

Rating:

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

Original Recipe

Cynhwysion:

2kg ysgwydd oen wedi ei dorri
olew yr olewydd
2l stoc oen
4 deilen llawryf
1 dernyn o rhosmari
2 daten canolig, wedi eu torri'n fras
2 gennin, wedi eu torri'n fras
2 feipen wedi eu torri'n fras
2 deilen bresych Savoy weid eu torri
2 foron wedi eu torri'n fras
50g persli wedi ei dorri'n fân
halen a phupur du

Dull:

Ychwanegwch halen a phupur i'r cig cyn ei roi mewn padell fawr gyda ychydig o'r olew. Ffriwch am ychydig funudau nes fod y cig wedi lliwio. Tywalltwch y stoc am ei ben, berwch yna tynnwch unrhyw saim sydd yn codi i'r gwyneb. Ychwanegwch y dail llawryf a'r rhosmari a lledferwch am 20 munud. Nawr dylid ychwanegu'r tatws a choginio am 5 munud yn fwy cy ychwanegu gweddill y llysiau a choginio am chwarter awr eto. Gweinwch gyda'r persli am ei ben a cyda bara cartref.

English Translation

Ingredients:

2kg lamb shoulder, cubed
olive oil
2l lamb stock
4 bay leaves
1 sprig rosemary
2 medium potatoes, coarsely diced
2 leeks, coarsely diced
2 swedes, coarsely diced
4 Savoy cabbage leaves, shredded
2 carrots, coarsely diced
50g parsley, finely chopped

Method:

Season the meat with salt and pepper. Add a little oil to a frying pan and use this to fry the lamb until nicely coloured. Add the stock and bring to a boil (skim-off any fat that raises to the surface). Now add the bay leaves and the rosemary and simmer for 20 minutes.

Add the potatoes and cook for 5 minutes before adding the remaining vegetables and cooking for a further 15 minutes. Serve hot, sprinkled with parsley and accompanied by warm, crusty, bread.