sea bass tagine with fennel peas and potatoes

Ingredients

• 3/4 pounds lean lamb stew meat, cut from the leg or shoulder, trimmed and cut into 1-inch pieces
• 1/4 cup chopped fresh flat-leaf parsley
• 2 cloves garlic, minced chopped
• 1/2 cup red onion, minced
• 1 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• ¼ teaspoon saffron threads
• Kosher salt and freshly ground black pepper
• 1 tablespoons freshly squeezed lemon juice
• 6 small trimmed and pared artichokes, 1-inch diameter
• 1/2 preserved lemon peel, diced
• 1/3 cup oil-cured black olives