Lamb Tagine with Carrots and Turnips

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2 pounds cubed lamb stew meat

2 tablespoons all-purpose flour 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

1/2 teaspoon ground ginger 

1/8 teaspoon ground allspice 

1/8 teaspoon ground cinnamon 

Kosher salt 

2 tablespoons olive oil 

1 red onion, quartered and thinly sliced 

2 garlic cloves, roughly chopped 

2 tablespoons tomato paste 

1 cup pomegranate juice 

3 medium carrots, sliced into 1/4-inch-thick rounds 

2 medium turnips, peeled and diced 

1/2 cup chopped fresh cilantro 

1/2 cup chopped fresh parsley 

1/2 cup pomegranate seeds