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Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri (Slow-cooked curried shoulder of Welsh Lamb)

Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri (Slow-cooked curried shoulder of Welsh Lamb) is a modern Cymric (Welsh) recipe for a fusion dish of lamb shoulder cooked with potatoes, tomatoes, chickpeas, spinach and leeks in a lightly-curried base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Slow-cooked curried shoulder of Welsh Lamb (Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri).

prep time

20 minutes

cook time

140 minutes

Total Time:

160 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Lamb Recipes Bean Recipes Fusion Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae ysgwydd cig oen yn addas iawn ar gyfer coginio'n araf, fel bod y cig bron yn disgyn oddi ar yr asgwrn. Yma mae'r cig oen wedi'i goginio mewn sylfaen tomato gyda blas cyri ysgafn gyda gwygbys, tatws a sbigoglys sy'n ffurfio'r cyfeiliant; felly mae'n bryd un padell. Pan dwi'n gwneud hyn rwy'n ychwanegu tsili 'Scotch bonnet' wedi ei falu'n fân fel arfer, gan dyna'r ffordd mae fy ngwraig a minnau'n ei hoffi. Yma rwyf wedi tynnu'n ôl ar y tsilis. Beth sy'n gwneud hwn yn fwyd Cymraeg: cyfuniad o'r prif gynhwysion a'r ffaith bod y rysáit wedi ei greu gan Gymro (fi) a dwi'n gweini hwn i fy nheulu!

Cynhwysion:

2.5kg (tua) ysgwydd o Gig Oen Cymru
1 llwy fwrdd o olew
1 nionyn, wedi'i dorri'n fras
2 ewin garlleg, wedi'u torri
Darn 3cm o sinsir gwraidd, wedi'i blicio a'i dorri
2 lwy fwrdd garam masala neu bowdr cyri (Madras canolig neu boeth, yn ôl eich dewis)
1 llwy de o bowdr tsili
Tun 400g o domatos wedi'u torri
Tun 400g o ffacbys, wedi'i ddraenio
1 cennin mawr, wedi'i tafellu'n rowndiau tenau
300ml o Stoc cig oen
2 dysen mawr, wedi'u golchi a'u torri'n giwbiau mawr
2 lond llaw hael o sbigoglys

Dull:

Cynheswch eich popty ymlaen llaw i 180°C (350°F/Marc Nwy 4). Rhowch dun rhostio mawr ar yr hob dros wres canolig. Unwaith y bydd yn boeth ychwanegwch yr olew a defnyddiwch hwn i ffrio'r nionyn, y garlleg a'r sinsir am 5 munud, nes bod y nionyn yn feddal. Nawr ychwanegwch yr ysgwydd cig oen a gadewch iddo frownio drosodd (15 munud). Gwasgarwch y sbeisys drosto a throi'r cig i'w orchuddio. Nawr arllwyswch y tomatos, gwygbys, cennin, stoc a thatws o amgylch y cig oen. Dewch â phopeth i ferwi a'i drosglwyddo i'ch popty wedi'i gynhesu ymlaen llaw a'i goginio am tua 120 munud nes bod y cig yn disgyn oddi ar yr asgwrn. Ychwanegwch y sbigoglys am y 10 munud olaf o goginio, fel ei fod yn gwywo i mewn i'r grefi cyri. Torrwch y cig yn dalpiau a gweinwch gyda'r grefi padell, y llysiau a torth cob crystiog.

English Translation

A shoulder of lamb lends itself to slow cooking, so the meat is practically falling off the bone. Here the lamb is cooked in a lightly-curried tomato base with chickpeas, potatoes and spinach that form the accompaniment; so it's a single dish meal. When I make this I typically add a minced scotch bonnet chilli, but that's the way my wife and I like it. Here I've dialled back on the chillies. What makes this Welsh, a combination of the main ingredients and the fact the recipe was created by a Welshman (me) and I serve this to my family!

Ingredients:

2.5kg (about) shoulder of Welsh Lamb
1 tbsp oil
1 onion, coarsely chopped
2 garlic cloves, chopped
3cm piece of root ginger, peeled and chopped
2 tbsp garam masala or curry powder (medium or hot Madras, for preference)
1 tsp chilli powder
400g tin of chopped tomatoes
400g tin of chickpeas, drained
1 large leek, sliced into thin rounds
300ml lamb stock
2 large potatoes, washed and cut into large cubes
2 generous handfuls of spinach

Method:

Pre-heat your oven to 180°C (350°F/Gas Mark 4).

Place a large roasting tin on the hob over medium heat. Once hot add the oil and use this to fry the onion, garlic and ginger for 5 minutes, until the onion is just soft.

Now add the lamb shoulder and allow to brown all over (15 minutes). Scatter over the spices and turn the meat to coat.

Now pour the tomatoes, chickpeas, leek, stock and potatoes around the lamb. Bring everything to a boil then transfer to your pre-heated oven and cook for about 120 minutes until the meat is falling off the bone.

Add the spinach for the final 10 minutes of cooking, so that it just wilts into the curry gravy.

Cut the meat in chunks and serve with the pan gravy, vegetables and a crusty cob loaf.