Heat the olive oil over medium heat in a large skillet.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the ground lamb to the skillet, breaking it up with a spatula. Cook until browned, about 7-10 minutes.

Sprinkle in the cumin and smoked paprika, stirring well to combine.

Pour in the canned diced tomatoes and tomato paste, stirring until well mixed.

Reduce the heat and let the sauce simmer for about 15-20 minutes.

Season with salt and pepper to taste, then garnish with fresh parsley before serving.