| 1 |
Preheat the oven at 180C. |
| 2 |
Heat oil in a pan. Place lamb and cook until golden brown. Remove from stove and place in the oven for 25 minutes. |
| 3 |
In a separate pan, heat oil. Sprinkle salt over the eggplant and fry till golden brown. |
| 4 |
Next sauté the onions and mushroom in oil, with salt to taste. Set apart. |
| 5 |
Fry the spinach and coriander leaves in butter, with salt and ground black pepper. |
| 6 |
Separately fry the dates in butter, with salt and pepper to season. |
| 7 |
Serve the lamb, eggplant, spinach and coriander leaves, and the dates together. Garnish with ground pistachio. |
