Peel and finely slice the onions. Heat the oil and butter in a casserole dish and sweat the onion. Add the pressed garlic and the meat cubes and brown them well on all sides.
Deglaze with white wine. Sprinkle with ras-el-hanout, salt, pepper, pour in the broth and simmer over low heat for 20 minutes.
Then add the olives to the casserole with the candied lemon cut into slices and continue cooking for 25 minutes.
Serve hot with rice or bulgur, you can also add chopped fresh coriander, it will be delicious!
