Moroccan Lamb Stew with Preserved Lemons

Name: Moroccan Lamb Stew with Preserved Lemons
Ingredients: 3 pounds boneless lamb stew meat, from the shoulder; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; Pinch saffron threads; 1 orange, zested and juiced; 1/2 bunch cilantro, stems removed; 3 cloves garlic; 1 teaspoon kosher salt; 2 yellow onions, finely chopped; 1 (14-ounce) can diced tomatoes, with juice; 1 cup water; 1 cup pitted green Moroccan (or other) olives, chopped; Minced peel of 1 preserved lemon, recipe follows, optional; 10 to 12 organically grown lemons, preferably Meyer lemons; Kosher salt; 2 fresh or dried bay leaves, preferably Mediterranean