Saute the lamb in a non-stick skillet over medium-high heat until the lamb begins to brown. Finely dice the onions and add to the browning lamb. Cook until the onions are translucent and the lamb browned. Remove from heat and allow the mixture to cool.
Heat oven to 375 degrees.
Mix in the chickpeas, parsley, dried mango and 2 tablespoons of Sirocco spice blend into the cooked lamb and onions and toss thoroughly. Add more spice to suit your tastes. Allow the mixture to cool completely. Rub a solid layer of butter all over the inside of the cast iron pan. Remove the pie crusts and place one firmly snug on the bottom of the pan. Spoon the lamb mixture into the pie crust and seal the top with the second pie crust. Remove the excess crust from the edge of the pan, don't worry about being too precise, a rustic look is what we want. Brush the top of the pies with melted butter to help develop a richer golden crust. Bake for 35 to 40 minutes or until the crust is golden and finished.
Serve in the individual pans with LXV The Jewel (Sangiovese - Petit Verdot Blend).
Sumac, Dry Mango Powder (Amchur), Nutritional Yeast, White Pepper and other spices.