|3||pounds boneless chuck roast, trimmed and cut into 2-inch pieces|
|1||tablespoon ground cinnamon|
|1||teaspoon ground cumin|
|1||teaspoon gound coriander|
|½||teaspoon ground nutmeg|
|¼||teaspoon ground allspice|
|Salt and pepper, to taste|
|2||tablespoons vegetable oil, or more if needed|
|2||medium onions, chopped|
|Grated rind and juice of 2 oranges|
|Juice of 1 lemon|
|8||dried apricots, chopped|
|1||bunch fresh cilantro, stemmed and chopped|
1. In a bowl, combine the meat, cinnamon, paprika, cumin, coriander, nutmeg, and allspice. Rub the spice mixture into the meat, cover, and refrigerate for at least 2 hours, or as long as overnight.
2. Sprinkle the meat all over with salt and pepper. In a large flameproof casserole over medium heat, heat 1 tablespoon of the oil. Brown the meat in batches over medium heat, adding more oil to the pan, if needed. Transfer the meat to a bowl.
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3. Add the onions, salt, and pepper to the pan. Cook, stirring often, for 8 minutes. Return the meat to the pan with the orange juice, water, lemon juice, bay leaves, and apricots. The liquids will barely reach the top of the meat. Bring to a boil, cover the pan, and turn down the heat. Simmer the meat, stirring occasionally, for 1¾ to 2 hours or until the meat is tender when pierced with the tip of a knife.
4. With a slotted spoon transfer the meat to a bowl. Add the raisins and honey to the pan. Return to a boil and simmer for 4 to 5 minutes or until the broth reduces and thickens. Return the meat to the the pan and stir gently. Let the liquid return to a boil. Taste for seasoning and add more salt and pepper, if you like.
5. Sprinkle with cilantro and orange rind.