Albanian Lamb and Leek Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add 1 pound of ground lamb to the skillet and cook, breaking it up with a spoon, until browned, about 7-8 minutes. Drain any excess fat.

Stir in 2 thinly sliced leeks and 2 minced garlic cloves. Cook until the leeks are softened, about 5-7 minutes.

Add 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.

Pour in 1/2 cup of chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15 minutes, allowing the flavors to meld.

Remove the lid and continue to cook for another 5 minutes, or until most of the liquid has evaporated and the mixture has thickened slightly.

Stir in 1/4 cup of fresh chopped parsley just before serving.