Instructions
Begin by warming a large frying pan over medium heat and gently toast the cumin seeds until they release their fragrant aroma and start to turn a warm golden color, about a few minutes. Once toasted, set them aside to cool. Return the pan to the heat and add the rapeseed oil. Sauté the finely chopped red onions, minced garlic cloves, green chili, red pepper, and a generous pinch of salt. Cook this mixture for around eight minutes, stirring occasionally, until all the moisture has evaporated and the vegetables are tender and lightly caramelized. Remove the pan from the heat and stir in the toasted cumin seeds, ground mace or nutmeg, and ground coriander. Allow this spicy mixture to cool completely. In a large bowl, combine the minced lamb with white pepper, fresh chopped coriander, and the cooled onion and spice mixture. Mix thoroughly to ensure the flavors are evenly distributed. Cover the bowl and refrigerate the mixture to let the spices meld, ideally for at least 30 minutes. Meanwhile, preheat your oven to 200°C (400°F, Gas Mark 6). Generously grease a 20cm (8-inch) diameter loose-bottomed or springform round cake tin with lard to prevent sticking and to add a subtle richness to the pastry. To prepare the pastry, sift the plain flour and salt into a large bowl, creating a well in the center. In a saucepan, gently heat the milk, lard, and 90ml of water until the lard melts. Increase the heat and bring the mixture to a boil. Carefully pour this boiling liquid into the flour well, stirring with a wooden spoon until the mixture cools enough to handle. Bring the dough together into a ball. Dust a clean work surface with flour and knead the dough briefly and lightly; it will be soft and moist. Reserve one-third of the dough and roll out the remainder on the floured surface to line the pie tin, pressing the pastry up the sides so it just peeks over the rim. Add the seasoned lamb filling to the pastry shell in portions, gently pressing it down as you fill. Shape the filling into a slight peak at the top for a classic look. Roll out the reserved pastry and cover the pie, pinching the edges to seal and trimming any excess pastry neatly. Use a small sharp knife to create a hole in the center of the pie top and insert a small foil tube to allow steam to escape during baking. Brush the surface with beaten egg yolk to achieve a beautiful golden glaze. Place the pie in the preheated oven and bake for 30 minutes on the top shelf with a tray underneath to catch drips. After this, reduce the temperature to 160°C (325°F, Gas Mark 3) and continue baking for an additional 1¼ hours, or until the pastry is golden brown and crisp. Remove from the oven and allow the pie to cool completely in the tin. For the best texture and flavor, refrigerate the pie for two hours or overnight. When ready to serve, run a knife around the pie edge to loosen it, carefully remove it from the tin, and slice. Enjoy the Scotch pie warm with a selection of chutneys, crisp salads, or pickles to complement the rich, spiced lamb filling.
