Serves 4 to 6 - 1 kg veal (shoulder or round) - 2 onions - Frozen artichoke hearts - Frozen peas - ½ preserved lemon - Saffron - Cinnamon - Coriander

1. Chop the onions. 2. Brown the veal in a casserole dish with the onions. Add the saffron, cinnamon, salt and pepper. Add water. Cover and cook for 45 minutes. 3. Blanch the artichoke hearts and the peas for 2 minutes, then rinse and drain them. Blanch the preserved lemon for 1 minute and cut it into small pieces. 4. When the veal is almost cooked, add the peas and the artichokes cut into quarters to the casserole and let simmer for 30 minutes. Then add the coriander sprigs and the preserved lemon. Cook for a further 5 minutes. Towards the end of cooking, you may add frozen shelled broad beans.