Moroccan Lamb Stew

Serves 4

3 ½ lbs lamb shoulder, cut into 1-inch pieces
¾ tsp salt
½ tsp pepper
½ tsp cinnamon
¼ tsp allspice
2 tbsp olive oil
2 cups onions, chopped
3 cloves garlic, chopped
1 ½ tbsp fresh ginger, minced
1 1/3 cups water
2 large blood oranges
¼ cup fresh parsley, chopped
1 tbsp honey

Mix salt, pepper, cinnamon, and allspice in a medium bowl. Add lamb and toss to coat. Heat oil in a large pot over medium heat. Add lamb to pot and sauté until brown on all sides. Add onion, garlic, and ginger to pot and sauté 5 minutes. Add water and bring to a boil. Reduce heat. Cover and simmer until lamb is tender. Add blood oranges and honey. Season with salt and pepper. Garnish with parsley.