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Cyri Cig Oen a Chennin (Welsh Lamb and Leek curry)

Cyri Cig Oen a Chennin (Welsh Lamb and Leek curry) is a traditional Cymric (Welsh) recipe for a classic British Indian restaurant style curry made with those classic Welsh ingredients of lamb and leeks. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb and Leek curry (Cyri Cig Oen a Chennin).

prep time

5 minutes

cook time

20 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma gyri cartref o arddull Bwyty Indiaidd Prydeinig (BIR) sy’n cyfuno sbeisiau Indiaidd â blasau traddodiadol Cymru (cig oen Cymreig, cennin a shibwns). Defnyddir cig oen wedi'i goginio ymlaen llaw

Cynhwysion:

400g cig oen wedi'i goginio ymlaen llaw (cig oen Cymreig, yn amlwg)
800ml saws cyri sylfaenol
3 llwy fwrdd o olew llysiau
2 llwy de past sinsir-garlleg
1 llwy de o halen
2 gennin canolig; wedi eu golchi, tocio a tafellu'n fân
1 1/2 llwy de o bowdwr hadau Coriander
1/2 llwy de o bowdwr tsili
1 1/2 llwy de o bowdr cwmin
6 llwy fwrdd o Sibwns, wedi'u tafellu'n fân
4 llwy fwrdd piwrî tomato
1 llwy de o Bupur Du wedi'i falu'n ffres
1 1/2 llwy de Garam Masala
1 llwy de siytni pudina (saws mintys Indiaidd)
2 lwy fwrdd o ddail Coriander, wedi'u torri'n fân

Dull:

Cynheswch yr olew yn eich padell ac ychwanegwch y cennin a'r shibwns a'u tro-ffrio am ychydig funudau. Ychwanegwch y piwrî garlleg a sinsir, cymysgwch yn drylwyr ac yna ychwanegwch yr halen, pupur du a sbeisys sych, heb gynnwys y garam masala. Coginiwch bopeth am funud neu ddwy, nes bod y sbeisys yn bersawrus, yna ychwanegwch y cig oen. Ar ôl munud o droi’r cig drwy’r cymysgedd sbeis ychwanegwch y piwrî tomato a hanner y saws cyri sylfaenol. Gadewch i'r gymysgedd dwchu ychydig yna ychwanegwch y coriander wedi'i dorri a'r saws mintys, a'i gymysgu'n dda. Ychwanegu gweddill y saws cyri sylfaen a'r garam masala, gan adal iddo dwchu yn ôl eich dewis a'i weini, wedi'i addurno ag ychydig mwy o Sibwns wedi'i dorri'n fân.

English Translation

This is a home-style British Indian Restaurant (BIR) curry that combines Indian spicing with the traditional flavours of Wales (Welsh lamb, leeks and spring onions). Pre-cooked lamb is used.

Ingredients:

400g pre-cooked lamb (Welsh lamb, obviously)
800ml base curry sauce
3 tbsp Vegetable oil
2 tsp ginger-garlic paste
1 tsp Salt
2 medium Leeks; washed, trimmed and finely sliced
1 1/2 tsp ground Coriander seeds
1/2 tsp Chilli powder
1 1/2 tsp Cumin powder
6 tbsp Spring Onions, finely sliced
4 tbsp Tomato purée
1 tsp freshly-ground Black Pepper
1 1/2 tsp Garam Masala
1 tsp pudina chutney (Indian mint sauce)
2 tbsp Coriander leaves, finely chopped

Method:

Heat the oil in your pan and add the leek and spring onion and stir fry for a few minutes. Add the garlic & ginger puree, stir thoroughly then add the salt, black pepper and dried spices, excluding the garam masala.

Cook everything for a minute or so, until the spices become fragrant, then add the lamb.

After a minute of stirring the meat through the spice mixture add the tomato puree and half of the base gravy.

Allow everything to thicken a little then add the chopped coriander and mint sauce, and stir well. Add the remaining base gravy and garam masala, thicken to your preference and serve, garnished with a little more finely sliced spring onion.