Cawl Cig Oen
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Original RecipeCynhwysion:
450g sgrag oen neu pen gorau'r gwddf Cymysgwch y cig oen â'r blawd wedi ei flasuro gan gael gwared o unrhyw ormodaeth. Cynheswch yr olew mewn sosban fawr cyn ei ddefnyddio i ffrio'r cig blawdiog. Pan mae'r cig wedi brownio'n dda ychwanegwch y llysiau, teim, haidd perlog a'r isgell. Blasurwch gyda halen a phupur cyn dod a'r cyfan i ferwi. Gosdyngwch y gwres i ledferwi, rhoddwch y caead am y sosban a choginiwch am tut 3 awr, nes fod y cig yn frau ac yn disgyn oddi ar yr asgwrn.
English TranslationIngredients:
450g scrag end or best end of neck Method:Mix the lamb with the seasoned flour before shaking-off the excess. Heat the oil in a large pan before adding the floured meat and frying. When the meat is nicely browned all over add the vegetables, thyme, pearl barley and stock. Season with salt and black pepper before bringing the mixture to a boil. Reduce to a simmer, cover the pan and cook for about 3 hours, or until the meat is tender and falling off the bone. Add the peas about 10 minutes before the end of the cooking time. Serve with thick slices of crusty bread. |
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