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
