Preheat the oven to 190°C.
Soak the figs in 100ml of hot water. Coat the lamb in the cinnamon, cumin and seasoning. Heat the sunflower oil in a large, heavy-based saucepan over a moderate heat and sear the lamb in batches, until golden brown all over. Remove and set to one side.
Drain the figs, reserving the soaking liquid, then add to the saucepan. Add the lamb back and then the soaking liquid. Bring to a simmer, then remove from the heat.
Meanwhile, roll the pastry out on a lightly floured surface to ½cm thickness. Line an 8inch straight sided pie dish with the pastry, cutting off the overhanging pastry (of which there should be a lot). Gather the excess pastry into a ball and roll out to an 8 inch round of pastry, roughly ½cm thick and reserve to one side.
Fill the pastry with the lamb and fig mixture. Cover with the reserved pastry and seal well at the edges.
Bake for 40-45 minutes until the pastry if lightly coloured and the filling is hot. Remove from the oven and allow to cool before turning out and cutting into portions and serving on plates.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.