Toast cumin seeds in a large frying pan for a few minutes and set aside.
Fry onions, garlic, chilli, pepper, and salt in oil for eight minutes until dry.
Stir in toasted cumin, ground mace, and ground coriander, then let the mixture cool.
Mix lamb mince, white pepper, fresh coriander, and cooled onion mixture in a bowl.
Preheat oven to 200°C and grease a 20cm springform tin with lard.
Sift flour and salt into a bowl and create a well in the center.
Boil milk, lard, and 90ml of water in a saucepan until the lard melts.
Pour the boiling liquid into the flour and stir with a wooden spoon until handleable.
Knead the dough briefly on a floured surface until soft and moist.
Roll out two-thirds of the pastry and line the prepared 20cm tin.
Pack the lamb filling into the tin, forming a slight peak at the top.
Cover with the remaining rolled pastry lid, pinch to seal, and trim excess.
Poke a hole in the lid and insert a small foil tube for steam.
Brush with egg yolk and bake at 200°C for 30 minutes with a drip tray below.
Reduce heat to 160°C and bake for 75 minutes until golden-brown.
Cool completely and refrigerate for at least two hours before removing from the tin.