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 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).
