1 In a large pot, pour 5 liters (5.25 qt) of cold water, add your vegetables and veal feet, salt and add a little dry chili, cover and cook your broth for 2 hours at a gentle boil, skimming and adding water if your feet are not submerged.
2/ Remove your feet then shell them while hot, and cut them into squares of approximately 1 cm.
3/ In a saucepan pour 1/4 liter (4.25 qt) of strained broth and your 25 cl (1.1 cups) of cream, salt (lightly) and add your tablespoon of ras-el-hanout then let reduce by 1/3, then add your diced feet and your preserved lemon, let simmer gently like this for 15 minutes, then serve hot in a shallow bowl with a little preserved peppers and a few pitted olives around it, I added a few nasturtium leaves from my garden to give a little "vegetable" and peppery side.
Of course you will keep this delicious broth for other recipes.
*Ras-el-Hanout or Raz-el-Hanout
Why did I name this dish Moorish Style?
I invite you to read this wonderful article written by Garcesius which will help you understand the influences of the Moors in Iberian cuisine for example.
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