Ham Cheese Omelette: The Ultimate Breakfast Recipe

Xinjiang cumin lamb stir fry: just the name conjures up images of sizzling meat, fragrant spices, and a culinary adventure waiting to happen! Have you ever craved a dish that’s both intensely flavorful and surprisingly easy to make? Then prepare to be captivated by this vibrant stir-fry, a true taste of Xinjiang, China.

This dish isn’t just a meal; it’s a journey through the Silk Road. Xinjiang, a region in northwest China, has a rich cultural history influenced by its location as a crossroads of trade and cultures. The use of cumin, a spice not traditionally common in other parts of China, speaks to the region’s Central Asian influences. For centuries, nomadic peoples and traders have traversed this land, leaving their mark on the local cuisine. This Xinjiang cumin lamb stir fry is a delicious testament to that history.

What makes this stir-fry so irresistible? It’s the perfect balance of tender, juicy lamb, the earthy warmth of cumin, and the satisfying crunch of stir-fried vegetables. The bold flavors are incredibly addictive, and the quick cooking time makes it a fantastic option for a weeknight dinner. People love it because it’s a flavorful, protein-packed meal that’s both comforting and exciting. Get ready to experience a symphony of flavors that will transport your taste buds to the heart of Xinjiang!

this Recipe

Ingredients:

• Lamb: 1.5 lbs lamb shoulder, thinly sliced against the grain (about 1/8 inch thick)
• Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
• Vegetables:
  • 1 large onion, thinly sliced
  • 2 bell peppers (any color), thinly sliced
  • 4-6 dried red chilies, cut into 1-inch pieces (remove seeds for less heat)
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 green onions, cut into 1-inch pieces
• Spices:
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder (adjust to your spice preference)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Sichuan peppercorns, lightly crushed (optional)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon sugar
• Oil: 3-4 tablespoons vegetable oil, plus more for stir-frying
• Garnish: Sesame seeds (optional), chopped cilantro (optional)

Preparing the Lamb:

Okay, let’s start by getting our lamb ready. This is a crucial step because a well-marinated lamb will be tender and flavorful. I usually do this at least 30 minutes before cooking, but you can even marinate it overnight in the fridge for even better results!

1. Slice the Lamb: The key to a good stir-fry is thinly sliced meat. If you’re using lamb shoulder, make sure to slice it against the grain. This will make it much more tender. I find it easiest to partially freeze the lamb for about 30 minutes before slicing; this makes it firmer and easier to cut thinly. Aim for slices about 1/8 inch thick.
2. Marinate the Lamb: In a medium bowl, combine the sliced lamb with the soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, white pepper, ground cumin, and salt. Mix everything really well, making sure the lamb is evenly coated. The cornstarch will help to tenderize the lamb and create a nice coating when it’s stir-fried.
3. Add Oil: Finally, add the tablespoon of vegetable oil to the marinated lamb and mix again. The oil will help to prevent the lamb from sticking together during cooking and will also help it to brown nicely.
4. Rest: Cover the bowl with plastic wrap and let the lamb marinate in the refrigerator for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be!

Preparing the Vegetables and Spices:

While the lamb is marinating, let’s get all our vegetables prepped and our spices ready. This is important because stir-frying happens quickly, and you want to have everything within easy reach.

1. Slice the Onion and Bell Peppers: Thinly slice the onion and bell peppers. I like to cut them into strips that are about the same size as the lamb slices. This ensures that they cook evenly.
2. Prepare the Chilies, Garlic, and Ginger: Cut the dried red chilies into 1-inch pieces. If you’re sensitive to spice, remove the seeds from the chilies. Mince the garlic and ginger. I like to use a microplane grater for the ginger to get a really fine texture.
3. Chop the Green Onions: Cut the green onions into 1-inch pieces. Separate the white and green parts, as we’ll be adding them at different stages of the cooking process.
4. Mix the Spices: In a small bowl, combine the ground cumin, chili powder, ground coriander, Sichuan peppercorns (if using), salt, and sugar. This spice mixture is what gives this dish its signature Xinjiang flavor.

Stir-Frying the Lamb:

Now for the fun part – the stir-frying! This is where all the flavors come together. Make sure you have all your ingredients ready to go, because this process happens quickly. A wok is ideal for stir-frying, but a large skillet will also work.

1. Heat the Wok: Heat your wok or skillet over high heat until it’s smoking hot. This is crucial for getting that characteristic “wok hei” flavor, which is a slightly smoky, charred taste that’s essential to good stir-fries.
2. Add Oil: Add 2 tablespoons of vegetable oil to the hot wok and swirl it around to coat the surface.
3. Stir-Fry the Lamb in Batches: Add half of the marinated lamb to the wok and spread it out in a single layer. Don’t overcrowd the wok, as this will lower the temperature and cause the lamb to steam instead of sear. Stir-fry the lamb for 2-3 minutes, or until it’s browned and cooked through. Remove the lamb from the wok and set it aside.
4. Repeat: Add another 1-2 tablespoons of oil to the wok and repeat the process with the remaining lamb. Remove the lamb from the wok and set it aside.
5. Stir-Fry the Aromatics: Add another tablespoon of oil to the wok. Add the sliced onion and bell peppers and stir-fry for 2-3 minutes, or until they’re slightly softened.
6. Add Garlic, Ginger, and Chilies: Add the minced garlic, ginger, and dried red chilies to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
7. Add the Spice Mixture: Add the spice mixture to the wok and stir-fry for about 30 seconds, or until fragrant. This will release the flavors of the spices and infuse the vegetables with that delicious Xinjiang flavor.
8. Return the Lamb: Return the cooked lamb to the wok and stir-fry everything together for 1-2 minutes, or until the lamb is heated through and everything is well combined.
9. Add Green Onions: Add the white parts of the green onions to the wok and stir-fry for about 30 seconds.
10. Taste and Adjust Seasoning: Taste the stir-fry and adjust the seasoning as needed. You may want to add a little more salt, chili powder, or cumin, depending on your preference.

Serving:

Alright, the Xinjiang cumin lamb stir-fry is ready! Now it’s time to plate it up and enjoy. I love serving this with steamed rice or naan bread to soak up all those delicious juices.

1. Plate the Stir-Fry: Transfer the stir-fry to a serving platter or individual plates.
2. Garnish: Garnish with the green parts of the green onions, sesame seeds (if using), and chopped cilantro (if using).
3. Serve Immediately: Serve the stir-fry immediately while it’s hot and flavorful.

Tips for Success:

• High Heat is Key: Don’t be afraid to use high heat when stir-frying. This is essential for getting that characteristic “wok hei” flavor.
• Don’t Overcrowd the Wok: Stir-fry the lamb in batches to avoid overcrowding the wok. Overcrowding will lower the temperature and cause the lamb to steam instead of sear.
• Prepare Everything in Advance: Stir-frying happens quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking.
• Adjust the Spice Level: This recipe is moderately spicy, but you can adjust the spice level to your preference by using more or less chili powder and dried red chilies.
• Use Good Quality Lamb: The quality of the lamb will affect the taste and texture of the stir-fry. I recommend using lamb shoulder, as it’s flavorful and relatively tender.

Conclusion:

So there you have it! This isn’t just any omelette; it’s a Ham and Cheese Omelette elevated to breakfast (or brunch, or even dinner!) perfection. The combination of savory ham, melty cheese, and perfectly cooked eggs is a classic for a reason, but this recipe takes it a step further with the techniques and tips I’ve shared. It’s quick, it’s easy, and it’s guaranteed to satisfy even the heartiest of appetites.

Why is this a must-try? Because it’s more than just throwing ingredients into a pan. It’s about creating a truly delicious and satisfying meal with minimal effort. The fluffy texture, the balanced flavors, and the sheer comfort it provides make it a winner every single time. Plus, it’s incredibly versatile!

Looking for serving suggestions? This Ham and Cheese Omelette is fantastic on its own, but you can easily pair it with a side of crispy hash browns, a fresh fruit salad, or some buttered toast for a complete and balanced meal. For a lighter option, consider adding a side of mixed greens with a light vinaigrette.

And the variations? Oh, the possibilities are endless! Feel free to experiment with different cheeses – sharp cheddar, Gruyere, or even a sprinkle of feta would all be delicious. You could also add some chopped vegetables like bell peppers, onions, or mushrooms for extra flavor and nutrients. If you’re feeling adventurous, try adding a dollop of sour cream or a sprinkle of fresh herbs like chives or parsley on top. For a spicier kick, a dash of hot sauce or a pinch of red pepper flakes will do the trick. Consider adding a thin layer of cream cheese before adding the ham and cheese for an extra creamy texture.

Don’t be afraid to get creative and make it your own! The beauty of an omelette is that it’s a blank canvas for your culinary imagination. Use this recipe as a starting point and let your taste buds guide you.

I truly believe that everyone should have a go-to omelette recipe in their repertoire, and this Ham and Cheese Omelette is definitely a contender. It’s a simple yet satisfying dish that’s perfect for busy mornings, lazy weekends, or even a quick and easy weeknight dinner.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get ready to create a breakfast masterpiece. I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try this recipe? What variations did you make? What did you serve it with? Share your thoughts, photos, and tips in the comments below. I’m always eager to learn from my readers and see how you’ve made this recipe your own. Happy cooking, and enjoy your delicious Ham and Cheese Omelette! I can’t wait to hear all about it! Let me know if you have any questions, and I’ll do my best to help. Bon appétit!