Lemony Moroccan Lamb Stew with Garlic and Saffron

Ingredients:

2 Tbsp. olive oil
5 garlic cloves, finely chopped
1 tsp. ground cumin
¾ tsp. ground white pepper
½ tsp. ground turmeric
Pinch saffron threads, ground in a mortar and pestle
2 lb. boneless lamb shoulder, trimmed and nick into 1½-in. chunks
1¾ tsp. kosher salt
2 tsp. finely chopped preserved lemon rind, or two (2-walk-long) lemon zest strips
Parsley sprigs, for garnish