1. In a 6-quart pot, put the lamb, salt, pepper, saffron, ginger, garlic, onion, optional parsley, and 3 tablespoons of the oil or Ghee.
2. Add 2½ cups water, enough to just barely cover. Simmer, covered, for 1½ hours or until the meat is very tender.
3. Add the preserved lemon and cinnamon and cook, uncovered, for another 15 minutes, then add the honey and the orange blossom water and cook for a few minutes more until the sauce is quite thick and reduced.
4. Salt and pepper to taste.
5. Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil or Ghee, then sprinkle them over the meat.
