Heat oil in a pan. Add the cumin seeds and green chilies.
Add the dried fenugreek leaves. Saute.
Next, add the onions and mix well. Cook for 30 seconds.
Add the ginger garlic paste and saute.
Add the peas next and cook for 1 minute.
Add all the powdered spices and saute. Cook for30-40 seconds.
Next, add the minced lamb and cook until it turns golden brown.
Add the carrots at last and cook for 1-2 minutes.
Take the pastry sheets and cut them into circles little bigger than the oven-friendly cups in which you intend to bake the pies.
Brush the sides of the cups with butter. Add in the prepared minced lamb.
Cover the cups with the pastry. Press excess pastry over the edges. Make a small cross on top of the pastry using a knife.
Bake pies for 15 to 20 minutes or until pastry is golden and puffed.
Serve hot!