Albanian Lamb and Leek Skillet (Tavë me Mish Qengji dhe Preshi)

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add lamb cubes and sear on all sides until browned, about 5-7 minutes. Remove lamb from skillet and set aside.

Reduce heat to medium. Add sliced leeks to the skillet and cook, stirring occasionally, until softened, about 8-10 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Return lamb to the skillet. Add diced tomatoes (undrained), chicken broth, dried oregano, salt, and black pepper. Stir to combine.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until lamb is tender.

Serve hot, optionally garnished with fresh parsley.