Cut the meat into pieces of about 1½ cm. Heat 2 tablespoons of butter in the casserole dish and fry the meat on a high heat for 5 minutes until golden brown. Sprinkle with salt and pepper to taste and remove the meat from the pan with a slotted spoon.
Heat the remaining butter in the pan, add the garlic and onion and stir fry for 3 minutes. In the meantime, remove the green stalk of the red chili, remove the seeds and cut into strips. Add the fennel, red chili and cumin and stir-fry for 2 minutes. Put the meat back in the pan, pour the wine and 250 ml water and bring to the boil. Put the lid on the pan and simmer the meat for about 2 hours until fully cooked (longer if necessary). Use the smallest burner on the stove and if necessary, insert a flame distributor. Stir occasionally. Add some extra hot water if necessary.
Cut the preserved lemon into pieces, remove the flesh, and cut the skin into thin strips. When the meat is tender, add the lemon strips and the olives. Season the stew with salt and freshly ground black pepper.
Sprinkle with the almond flakes and parsley.
Delicious with Lebanese flatbread