Spicy Lamb Pie

I love this pie. The contents would be great inside pasties as well, or just over a baked potato. The pie itself is also nice cold the next day.

350g minced lamb.
Short crust pastry for one 9 inch pie dish.
1 onion, diced.
1 tin of chopped tomatoes.
2 cloves of garlic.
1/2 tsp cinnamon.
1/2 tsp ground cumin.
1 good pinch of ground cloves.
1/2 tsp salt.
Plenty of pepper.
Coriander.

Fry the onion in olive oil until soft and golden, about ten minutes then add the chopped garlic. Fry for a further three minutes. add the lamb and fry until the meat looses its raw look. Add the cinnamon, cumin, cloves, tomatoes, salt and pepper. Give everything a good stir. Allow to cook gently on a low heat for 30 minutes. A lot of the liquid should evaporate leaving a thick meaty filling. Add the coriander. Roll out the pastry and line the pie dish. Pour in the meat filling. Brush the edge of the pastry the beaten egg the add the top. Pinch the edges of the pastry to seal and then brush the top with egg. Place in a preheated oven 220c for 35 minutes.