Step 2

Remove from heat and stir in the toasted cumin seeds, ground nutmeg and ground coriander. Leave to cool.

Step 3

Mix the lamb mince, white pepper, fresh coriander and cooled spiced onion mixture together in a large bowl. Cover and refrigerate.

Step 4

Preheat oven to 200C / 400F / Gas 6. Generously grease a 20cm loose-bottomed or springform tin with lard.

Step 5

Sift the flour and salt into a large bowl. Heat the milk, lard and 90ml water in a saucepan until the lard melts, then bring to the boil. Pour into the flour and combine with a wooden spoon until cool enough to handle. Bring into a ball.

Step 6

Set aside one third of the dough for the lid. Quickly roll the rest on a well-floured surface and line the tin, pressing up the sides until the pastry just pokes over the top.

Step 7

Pack the filling into the pastry case, forming a slight peak at the top. Roll out the reserved pastry and lay over the filling. Pinch and trim the edges to seal. Poke a hole in the top and insert a small foil tube as a steam vent.

Step 8

Brush the top with beaten egg yolk. Bake for 30 minutes at 200C (place a tray on the shelf below to catch drips), then reduce to 160C / 325F / Gas 3 and bake for a further 1 hour 15 minutes until golden brown.

Step 9

Leave to cool completely, then refrigerate for at least 2 hours or overnight before unmoulding. Serve with chutneys, salads or pickles.