1. Cook the Pasta

• Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Prepare the Lamb

• Heat olive oil in a large skillet over medium-high heat. Add the lamb and season with salt, pepper, and paprika.
• Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until browned and cooked through. If using lamb shoulder, sear the pieces until browned on all sides. Remove from the pan and set aside.

3. Sauté the Aromatics

• In the same skillet, add a bit more olive oil if needed. Sauté the diced onion for 3-4 minutes until softened.
• Add the minced garlic and cook for another minute, until fragrant.

4. Build the Sauce

• Stir in the canned tomatoes, chicken broth, cinnamon, oregano, and cumin. Bring to a simmer and cook for 5 minutes to let the flavors meld.
• Return the lamb to the skillet, reduce the heat, and let it simmer for 10-15 minutes.

5. Add the Peas

• Stir in the peas and cook for another 2-3 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

6. Combine with Pasta

• Add the cooked penne to the skillet and toss until well-coated in the sauce. Taste and adjust seasoning if needed.

7. Garnish and Serve

• Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.