Five-Spice Lamb and Quinoa Stir-Fry with Yuzu-Jalapeño Relish

Thinly slice the lamb shoulder against the grain into bite-sized strips. Toss with the Chinese five-spice powder and let sit for 5 minutes.

Heat a heavy-bottomed wok or skillet over high heat. Add the lamb and sear until deeply browned and fragrant, about 3-4 minutes.

Add the cooked quinoa to the pan. Using a wooden spoon, toss to combine with the lamb drippings, letting the quinoa get slightly toasted.

Stir in the roasted heirloom tomato puree and tamarind paste. The mixture will sizzle and turn a rich, mahogany color. Stir-fry for another 2 minutes until the quinoa is well-coated and steaming.

In a small bowl, whisk the yuzu juice with the chile jalapeño crunchy topper to create a bright, piquant relish.

Plate the stir-fry in a shallow bowl. Spoon the yuzu-jalapeño relish directly over the top to cut the richness of the lamb. Serve immediately while piping hot.