Preheat your oven to 400°F (200°C) and lightly grease 4 individual pie tins or a large muffin tin.

In a large bowl, mix the minced lamb, grated onion, garlic, garam masala, cumin, coriander, half of the salt, pepper, and stock. Knead the mixture lightly with your hands until well combined and slightly sticky, then set aside.

To make the hot water crust pastry, place the flour in a large heatproof bowl. In a small saucepan, bring the 1/3 cup of water, lard, and remaining salt to a gentle boil until the lard is completely melted.

Pour the hot liquid over the flour and quickly mix with a wooden spoon until a dough forms. Once cool enough to handle, knead briefly on a clean surface until smooth.

Divide the warm dough into 4 large portions for the bases and 4 smaller portions for the lids. Roll out the large portions and press them into the base and up the sides of your prepared tins, ensuring there are no cracks.

Pack the spiced lamb mixture evenly into the pastry cases, pressing down gently to ensure there are no air pockets.

Roll out the remaining dough portions to make lids. Place them on top of the pies, crimping the edges together tightly with your fingers to seal. Poke a small hole in the center of each lid to allow steam to escape.

Brush the tops of the pies with the beaten egg wash. Bake for 40 to 45 minutes until the pastry is deep golden brown and the meat is cooked through. Let cool slightly in the tins before removing and serving warm with your favorite chutney.