Replace the veal with beef or lamb for a deeper flavor, but increased the cooking time by about an hour, depending on the cut. The preserved lemons are added once the veal is cooked giving it a delicious twist. Serve with rice, couscous or simply with bread.

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• Heat the olive oil in a heavy based saucepan and when hot add the onion, a pinch of salt and pepper and a couple of spoons of warm water to help soften the onion. Stir and gently cook over low heat for 10-15 minutes stirring occasionally until soft. Add a splash of white wine, cook for another couple of minutes and then add the veal.
• Increase the heat to medium high, after a few minutes the meat will start to sweat. Leave it to cook in its liquid, stirring occasionally, for about 10 minutes uncovered. Add more wine, half of the petit pois or peas, a good pinch of salt and pepper, stir well and cook for another few minutes. Then reduce the heat, stir and cover.
• Leave the veal to simmer, covered for 1 ½ - 2 hours, stirring occasionally and adding more wine a couple of times whilst cooking. If it dries out also add a few tablespoons of water.
• Different cuts take different amount of time to cook, it is ready when the meat feels tender and breaks easily with a fork.
• Once the veal is tender add the remaining petit pois/peas. Stir well and cook for a final 10-15 minutes.
• Switch off the heat and add the preserved lemons and parsley, keeping aside a bit of both to add on top of each portion when serving.
• The stew tastes great also the following day and keeps well for a few days in the fridge. It also freezes well.