Tagine of Lamb, Chickpeas and Potatoes

14oz (400gr) lamb, shoulder or leg, cut into large pieces
2 medium potatoes, (10oz, 300gr), cut into quarters
1 red onion, thickly sliced
2 cloves garlic, minced
1 1/2 cups chickpeas (15oz (400gr), rinsed
1/3 cup green olives
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp ginger
1/2 cup chicken stock 
pinch of saffron threads, crushed
2 tbs parsley
1 tbs olive oil

Heat oil in tagine.  Add lamb and brown well.  Remove to a plate.  Add onion, garlic, spices, and sauté until onion is tender and starting to brown.  Return lamb to tagine, add stock, reduce heat and braise for 30 minutes. 
Stir in saffron.  Tuck potatoes in, cover and braise 20 minutes longer.  
Add chickpeas, olives, parsley and braise 10 minutes longer. 
Uncover, admire for a few moments, inhale the aroma, serve.