Heat 2 tbsp of the rapeseed oil in a heavy based casserole dish.
Sear the meat, in batches, until browned all over. Remove with a slotted spoon and set aside, reserving the juices.
Add the remaining oil and saute the onion, celery, red pepper, garlic and chilli for five to ten minutes, stirring occasionally, until the vegetables soften.
Add the thyme, oregano and tomato puree and stir well to combine.
Add the tinned cherry tomatoes, stock cube, vinegar, butter and sugar and bring to a simmer.
Add the reserved browned meat along with the olives, capers, raisins, prunes and cashews.
Slow roast, covered, in the middle of the oven for 1.5-2 hours.
Season well to taste, and spoon into individual serving dishes.
Sprinkle liberally with grated Edam or Gouda and grill until melted and browned.
Serve immediately with buttered pan bati.
Notes
This recipe makes enough to serve eight people, but it freezes well, Simply defrost and reheat as needed.