Preheat your oven to 375°F (190°C) and have six straight-sided muffin tins or ramekins ready.

In a large mixing bowl, combine the minced lamb, chopped onion, minced garlic, garam masala, chili powder, turmeric, mace, and half of the salt.

Mix the meat filling thoroughly with your hands until the spices are evenly distributed, then set aside to let the flavors meld.

To make the hot water crust pastry, place the lard and water in a saucepan over medium heat until the lard melts and the mixture comes to a rolling boil.

Sift the flour and remaining salt into a heatproof bowl, then pour the boiling liquid directly into the flour.

Stir vigorously with a wooden spoon until the mixture comes together into a dough ball, then let it cool slightly until safe to handle.

Working quickly while the dough is warm, cut off one-third for the lids and divide the rest into six balls.

Press the six larger balls into your tins to form the base and sides, ensuring the pastry is an even thickness of about 3-4mm.

Pack the spiced lamb mixture firmly into the pastry cases, leaving a small gap at the top for the lid.

Roll out the remaining dough, cut out six lids, place them on top of the pies, and pinch the edges tightly to seal.

Poke a small hole in the center of each lid to allow steam to escape during baking.

Bake in the preheated oven for 45 to 50 minutes until the pastry is golden brown and crisp.

Remove the pies from the oven and let them cool in the tin for 10 minutes to firm up.

Serve warm with a side of baked beans or chips for a classic takeaway experience.