In a large skillet, brown the ground lamb for 6-8 minutes until fully cooked. Drain excess fat, add onions and garlic, and sauté for 4-5 minutes until onions are soft.

Stir in cumin, cinnamon, paprika, salt, black pepper, and red pepper flakes, and cook for an additional minute. Mix in toasted pine nuts, dried currants, and chopped parsley, then let cool.

Preheat your oven to 350°F (175°C). Combine melted butter and olive oil in a small bowl. Grease a baking dish and layer 8-9 sheets of phyllo pastry, brushing each with butter-oil mixture.

Spread the cooled lamb filling evenly over the phyllo base, maintaining about a 1-inch border around the edges.

Layer another 8-10 sheets of phyllo on top, brushing each with butter-oil. Score the top layers into portions, brush with egg wash, and sprinkle sesame and nigella seeds on top.

Bake for 40-45 minutes, rotating halfway through until golden and crisp. Let cool for 10 minutes before slicing and serving.