Pan rösti with spiced lamb, spinach and chickpeas

Method

1. Heat the oven to 180ºC fan/gas 6. Bring a large pan of water to the boil, then add the grated potato and cook for 2½ minutes. Drain, then tip the potato onto a clean tea towel and squeeze out any excess water.
2. Heat a large frying pan over a medium high heat, add 1 tsp of the oil, then fry the mince for 8-10 minutes, breaking up every now and again. Set aside on a plate, then turn the heat to medium and cook half the onion for around 6-8 minutes until golden. Add the ras el hanout and the mince back to the pan with a splash of water and mix well. Reduce the heat to low-medium and cook for 10 minutes more with a lid on. Add the spinach, chickpeas and raisins/sultanas, mix well, then season and cook for 6 minutes more, stirring a couple of times. Add vinegar to taste.
3. Meanwhile, heat a large frying pan over a medium heat, then add 1 tbsp of the oil. Mix the remaining onion with the potatoes and season well. Divide into 4 equal rösti portions. Add 2 rösti to the pan, pressing down with a spatula to make 2 thin discs. Fry for around 8 minutes. Once golden and firm underneath, flip the rösti, add 1 tbsp more oil and fry for another 8 minutes. Keep warm in a low oven while you repeat with the remaining rösti and oil.
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4. Serve the rösti topped with the spiced lamb and chickpea mixture and a big dollop of yogurt.