• For the Ras El Hanout Spice Mix, combine spices in a bowl and mix until thoroughly combined.
• For the Beef Cheeks, place beef, half of the Ras El Hanout Spice Mix and olive oil and season with extra salt and pepper.
• Heat a heavy based pan until hot. Sear beef cheeks well on all sides. Transfer to a deep baking dish.
• Add remaining olive oil, onions, garlic, ginger, cinnamon and cardamom into the saucepan and sauté until mixture is caramelised, about 10 minutes. Add passata and simmer until slightly thickened, about 5 minutes.
• Add stocks and bring to a rolling boil. Add apple cider vinegar, salt and additional spice mix, to taste. Pour sauce over the beef cheeks, ensuring they are completely submerged. Scatter with dried fruits.
• Cover the surface of the mixture with a sheet of baking paper. Cover dish with 3-4 layers of foil and seal tightly. Cook at 200C for 30 minutes then reduce oven temperature to 120C and cook for a further 3 hours, until beef cheeks are very tender and falling apart.
• To serve, place beef cheeks onto a serving plate. Serve with Greek yoghurt, a sprinkle of smoked salt and top with fresh parsley.

Notes: 

*Remaining Ras El Hanout Spice Mix can be stored in an airtight container for another use