Mix all spice mix ingredients in a small bowl and set aside.
Preheat the oven to 180°C.
Boil potatoes in a pan for 5-7 minutes until softened but firm.
Fry spice mix in oil for 1 minute, then brown cubed meats on high heat.
Add minced lamb and cook for 1 minute.
Stir in potatoes, fruit, almonds, yoghurt, and molasses until incorporated and reduced.
Season with salt and allow the mixture to cool slightly.
Heat butter, lard, salt, and 240ml water in a saucepan until melted.
Combine flours and melted fats to form a smooth dough.
Knead dough briefly and roll out a two-third portion to 4mm thickness.
Line a 20cm springform tin with pastry, add filling, and brush edges with egg.
Cover with a pastry lid, crimp to seal, and make a steam hole.
Decorate the top with pastry leaf shapes and brush with egg wash.
Bake the pie for 90 minutes, rotating after 60 minutes for even browning.
Bake separate pastry decorations for 10-25 minutes.
Attach decorations with egg wash and bake for 5 final minutes to set.