Place a large pot or braiser with a lid on medium heat and add the olive oil. Allow it to heat for 1 minute, then add the veal shoulder pieces and sprinkle them with ½ a teaspoon of the salt. Sear the pieces for 1 to 2 minutes on each side until lightly golden.

Add the chopped onions and stir with the meat. Cook for 4 to 5 minutes until the onions are lightly golden. Add approximately 4 cups of water and bring to a boil. Cover and simmer on medium heat for approximately 45 minutes. Check on the meat halfway through cooking and replenish the water with 1-2 more cups if needed. The meat is ready when it is fork tender, and timing will vary depending on the type of meat. If it is not tender yet, continue to cook for another 15 to 20 minutes.

Once the meat is soft, remove the bay leaves and cardamom pods. Add the frozen peas and carrots, the seven spice, the rest of the salt, the black pepper, the tomato paste and the tomato sauce or passata. Stir to combine all the ingredients together.

Add 2 cups of water, cover and continue to simmer for 20 to 30 minutes, just until the peas and carrots are soft. Taste and adjust the stew for more salt if necessary, and adjust the thickness. If you like it more runny, add a bit more water and allow it to simmer further. Or keep it a thicker consistency.

Remove from the heat and serve immediately over white rice. Garnish with chopped parsley if desired.