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Mix salt, pepper, cinnamon and allspice in medium
bowl. Add lamb and
toss to coat with spice mixture. Heat oil in heavy
large pot over
medium-high heat. Working in batches, add lamb
to pot and saute until
brown on all sides, about 4 minutes per batch.
Return all lamb to
pot. Add onion, garlic and ginger to pot and saute
5 minutes. Add
1 1/3 cups water and bring to boil. Reduce heat;
cover and simmer
until lamb is almost tender, stirring occasionally,
about 1 hour 30
minutes.
Meanwhile, grate peel from blood oranges and reserve.
Cut all
remaining peel and white pith from oranges and
discard. Coarsely chop
oranges. Add oranges and grated peel to lamb. Cover
and simmer until
lamb is very tender, about 20 minutes longer. Stir
in parsley and
honey. Season with salt and pepper.
