Lamb rogan josh with rosti

1.Make rosti: Place unpeeled potatoes in medium saucepan, cover with cold water, cover pan; bring to the boil. Boil about 20 minutes or until potatoes are almost tender; drain, cool and peel. Coarsely grate potatoes into medium bowl; stir in butter. Preheat oven to 250°C/480°F. Press 1 teaspoon potato mixture over base and half-way up side of each hole in two 24-hole (1-tablespoon/20ml) mini muffin pans. Bake about 10 minutes or until browned around the edges. Remove rosti from oven, stand 30 seconds; then remove from pans, drain on absorbent paper.

2.Meanwhile, heat half the oil in large frying pan; cook onion, garlic and ginger, stirring, until onion softens. Remove from pan.

3.Heat remaining oil in pan; cook lamb until browned. Return onion mixture to pan with paste; cook, stirring, until fragrant. Remove pan from heat. Stir in tomatoes, juice and coriander; season to taste.

4.Divide lamb mixture into rösti cases; serve immediately.