Instruction

• Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside
• Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left
• Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander
• Leave to cool
• In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined
• Set aside, covered, in the fridge
• Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard
• To make the pastry, sift the flour and salt in a large bowl and make a well in the centre
• Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently
• When the lard has melted, increase the heat and bring to the boil
• Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle
• Bring together into a ball
• Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist
• Set aside a third of the pastry and roll the rest out on a well-floured surface
• Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin
• Add the filling into the pastry-lined tin bit by bit
• As you reach the top, form a slight peak
• Roll out the reserved pastry and top the pie with it
• Pinch the edges to seal and trim the excess
• Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape
• Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips)
• Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown
• Leave to cool completely before refrigerating for two hours, or overnight
• Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles