Peel and dice the potatoes, chop the onion, and mince the garlic.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

Add the ground lamb to the skillet, breaking it apart with a spatula. Cook until browned.

Stir in the diced potatoes, cumin, paprika, salt, and pepper. Mix well.

Pour in the chicken broth and bring to a simmer.

Cover the skillet and let it simmer for about 20 minutes, or until the potatoes are tender.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.