Flavorful Lamb and Chickpea Skillet with Mint Yogurt

Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic, ground cumin, ground coriander, and cayenne pepper (if using). Cook for 1 minute more until fragrant.

Stir in the rinsed and drained chickpeas and chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5 minutes to allow flavors to meld.

While the lamb mixture simmers, prepare the mint yogurt sauce: In a small bowl, combine Greek yogurt and chopped fresh mint. Season with a pinch of salt and pepper.

Remove the skillet from heat. Season the lamb and chickpea mixture with salt and black pepper to taste.

Serve the lamb and chickpea skillet warm, topped with a generous dollop of the mint yogurt sauce. Garnish with extra fresh mint if desired.