Pick out potatoes that are roughly the same size, as far as possible, and boil with the skins on until tender when tested with a knife. If they start splitting, they are done.
While they are cooking, toast the pine nuts in a dry pan until lightly browned.
Drain the potatoes and allow to cool enough so you can handle them. Mash, add the flour and a pinch of salt and mix well.
Warm 1tbsp of the oil in a small skillet/frying pan over a medium heat and add the onion. Cook, stirring occasionally, until it has softened, around 5min.
Add the lamb and break up the meat with your wooden spoon, increasing the temperature a little if needed, so that you brown the meat thoroughly. Add the cinnamon, allspice, cardamon, parsley and tomato paste as well as the toasted pine nuts. Mix well so everything is combined and set aside.
Take heaped spoonfuls of the mashed potatoes and flatten them out into flat patties. You should get around 12 patties/rounds from the potatoes.
Take each round of potato and flatten the middle a little in your hand. Put a spoonful of the lamb mixture in the middle and carefully fold the potato over it. You may need to smooth it round a little to join up. Flatten and repeat with the rest of the potato rounds and lamb.
warm the rest of the oil in a medium-large skillet and fry the potato cakes a few minutes on each side until gently browned, in batches. Take care to turn them carefully and add a little more oil if necessary. Repeat with the rest of the potato cakes.
Mix together the yogurt, garlic pepper and cumin and use as a dipping sauce, if desired.