Dim ond trwy'r app Roczen y mae'r ddolen hon yn hygyrch
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Pryd blasus gyda blasau'r dwyrain canol!
1.
Cynheswch popty padell fawr gwres uchel canolig. Ychwanegwch yr olew olewydd
2.
Unwaith y bydd yn boeth, ychwanegwch y winwnsyn a'i goginio am tua 5 munud, gan droi er mwyn osgoi glynu
3.
Yna ychwanegwch y garlleg a'r aubergine a'u coginio am 5 munud arall, gan droi er mwyn osgoi glynu
4.
Ychwanegwch y cig eidion, gan ei dorri â llwy bren
5.
Ychwanegwch y bresych, paprica, cwmin, sinamon, pupur cayenne, halen a phupur. Trowch i gyfuno
6.
Coginiwch am 8 munud arall
7.
Cymysgwch y iogwrt groeg, tahini, powdr garlleg, cwmin, sudd lemwn a halen gyda'i gilydd mewn powlen fach
8.
Gweinwch y cig eidion a'r aubergine gyda'r gymysgedd iogwrt
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Storage information
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days. Store the yoghurt sauce separately where possible. Reheat the beef and vegetables until piping hot throughout and serve with the chilled yoghurt sauce. Freeze the beef and vegetables for up to 3 months; defrost overnight in the fridge and reheat until piping hot. Make the yoghurt fresh, as it isn’t suitable for freezing.
Tip
For a more substantial meal, add a small portion of wholegrain flatbread, brown rice or another wholegrain carbohydrate.
Cost-saving tips
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