For the Lamb Meatballs:

In a mixing bowl, add American lamb, onion, herbs, paprika, salt, onion powder, cumin, and pepper. Season with desired amount cayenne. Using gloved hands, mix until well combined. Set aside.

For the Charred Date-Black Vinegar Sauce:

In a cast iron pan over medium-high heat, add dates and char until a dark crust forms on all sides. Transfer dates to a blender and add all remaining ingredients. Blend until smooth. Transfer to an airtight container and refrigerate.

For the Coconut Spinach:

In a sauté pan over low flame, heat oil. Add onions and garlic and cook until alliums are soft and translucent.

Add coconut milk and continue to cook until liquid is reduced by half. Add spinach, chile, and salt. Season with shio koji. Cook until spinach is wilted and chile is softened. Transfer mixture to a bowl set over an ice bath and let cool.

Once cooled, transfer half of the mixture to a blender and purée until smooth. Stir blended spinach back into the cooled spinach and set aside.

To Assemble and Serve:

In a saucepot over low heat, warm 1/2 cup Coconut Spinach. Prepare and heat a grill to low heat. Add 2 Lamb Meatballs and cook until desired doneness is achieved. Let cool. Spoon Coconut Spinach onto a serving plate.

Top with Lamb Meatballs followed by 2 tablespoons Charred Date-Black Vinegar Sauce.