Drizzle the sweet potatoes with oil and bake whole at 180°C for 45
minutes or until soft all the way through. Remove and set aside.
Place lamb steak cubes in a bowl along with the cinnamon, ground
cardamom and a generous pinch of salt. Coat the lamb cubes well
in the spices.
Pan-fry the lamb on medium/high until golden. Split into half
quantities at a time if your pan is not big enough to ensure they fry
without sautéing. Lightly dress the fennel with the olive oil and red
Slice open the sweet potatoes and add the yogurt (optional). Top
with the diced lamb, fennel and 1 tbsp. of the tapenade. Finish with
preserved lemon, crumbled feta, almonds, fennel fronds, parsley,
and pepper (to taste).
Let your lamb steak cubes come to room temperature before
cooking as this will allow them to cook more evenly.
An easy way to tell if the sweet potatoes are cooked all the way
through is by piercing the side with a skewer.
If you feel like mixing it up, Hawaiian Sweet Potatoes (also known as
purple yam’s) can work well with this recipe.
You can top with cayenne pepper instead of regular pepper if you
When choosing spices to pair with lamb, think of what also works
with your accompaniments. For example, cinnamon loves lamb and