Chop the lamb into bite-size cubes, then saute in oil in a large, heavy pot. (The oil is hot enough wen a test piece of meat sputters) Stir cubes to brown them on all sides. When well browned, add onion and continue to stir until onions are golden. Reduce heat to low and mix in the tomatoes, parsley, saffron, or turmeric, salt, pepper, ginger and cinnamon. Simmer for 15 minutes, stirring occasionally before adding 11/2 cups of water along with artichokes. Cook an additional 15 - 20 minutes if the hearts were frozen, and 35-40 minutes if the hearts were frozen, and 35-40 minutes if they're fresh.