• 3 lamb leg steaks, diced into even cubes
  • 1 tbsp. cinnamon
  • 1 tbsp. cardamom ground
  • 6 medium sweet potatoes
  • 2 tbsp. olive oil
  • Salt (to taste)
  • 2 cups Greek yogurt
  • 300g green olive tapenade or
  • green pesto
  • 2 x fennel, finely sliced (keep fronds)
  • 1 jar preserved lemons, discard flesh and finely slice rind (optional)
  • 1 block Greek feta
  • 1 cup flaked almonds, toasted
  • Handful of parsley, roughly chopped
  • 1 tbsp. red wine vinegar
  • Pepper (to season)


Step 1

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.

Step 2

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.

Step 3

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 wine vinegar.

To serve

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 like spice.

When choosing spices to pair with lamb, think of what also works with your accompaniments. For example, cinnamon loves lamb and sweet potato.