In a large saucepan or Dutch oven, brown meat or chicken, half at a time, with onion and garlic in hot oil over medium heat until onion is tender but not brown. Stir in ginger, black pepper, salt, paprika and saffron. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes for lamb or 15 minutes for chicken. Stir in 1/2 cup parsley. Cover; cook for 5 minutes more or until meat is tender.