Lamb Tagine with Green Olives and Lemon

Name: Lamb Tagine with Green Olives and Lemon
Ingredients: 1/4 cup extra-virgin olive oil; 5 garlic cloves, minced; Two 2 1/2-inch strips of lemon zest; 2 teaspoons ground ginger; 2 teaspoons sweet paprika; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cloves; Pinch of saffron threads, crumbled; One 3-inch cinnamon stick; Kosher salt; 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces; 4 cups water; 6 large carrots, thinly sliced; 1 onion, cut into 1/4-inch dice; 2 cups pitted green Picholine olives, rinsed; 1 cup flat-leaf parsley, chopped; 1 cup cilantro leaves, chopped; 3 tablespoons fresh lemon juice