Dim ond trwy'r app Roczen y mae'r ddolen hon yn hygyrch
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If you are based in the Malaysia, click below
Cymeriad ysgafnach ar ddysgl draddodiadol!
1.
Rhwbiwch eich cig oen gyda garlleg, sinsir, tyrmerig, powdr tsili, garam masala a halen.
2.
Cynheswch 1 llwy fwrdd o olew olewydd mewn padell fawr dros wres uchel canolig.
3.
Unwaith y bydd yn boeth, ychwanegwch yr oen a'i swylio bob ochr (tua 2 funud yr ochr). Rhowch gig oen o'r neilltu.
4.
Ychwanegwch y winwnsyn a'i goginio am 2 funud.
5.
Ychwanegwch y llaeth cnau coco, blawd almon, garam masala, cwmin, powdr coriander, sinamon a tsili. Trowch i gyfuno.
6.
Dychwelwch yr oen i'r badell, gorchuddiwch â chaead a'i fudferwi am tua 20 munud.
7.
Tynnwch y caead a chodwch y tymheredd i ferw isel. Ychwanegwch y madarch a'r ffa gwyrdd a'u coginio am 5 munud arall.
8.
Trowch y iogwrt i mewn a'i weini ar unwaith.
9.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat gently until piping hot all the way through, without boiling. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Skip the rice and serve with extra green beans or a salad. Chicken korma: Use 400g skinless chicken breast, diced, instead of lamb, and simmer for 20 minutes in step 4.
Cost-saving tips
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