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1
Trim excess fat and gristle from meat and cut lamb into 1-inch cubes.
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2
Place meat in a large bowl.
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3
In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
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4
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste.
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5
Add to the meat along with the orange juice and stir well to coat.
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6
Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
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7
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water.
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8
Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours.
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9
Add olives and, if using, preserved lemon to the pot.
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10
Cook about 10 minutes more, then serve.
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11
Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
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12
Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end.
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13
You want the lemon to open out like a flower, but not to separate.
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14
Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar.
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15
Continue with remaining lemons, sprinkling salt on each.
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16
Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size).
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17
When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
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18
Slide the bay leaves down opposite sides of the jar.
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19
Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top.
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20
Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week.
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21
After 1 week, transfer jar to the refrigerator, continuing to shake every day.
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22
Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
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23
To use lemons, pull out as needed and scrape away pulp.
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24
Dice peel and use as a condiment.
