Add raisins to rum; set aside. Let marinate for 10 minutes. Add half the raisins and 1 tablespoon of the curry oil to the Greek yogurt. Mix and set aside for 1 hour.
In a medium saute pan, heat the remaining 3 tablespoons oil. Add onions, jalapeno, ginger, and lamb; cook until lamb is cooked through.
To the lamb mixture, add all the other ingredients, along with the remaining rum-soaked raisins. Remove from heat and let cool.
On a floured cutting board, roll out dough to 1/8-inch. Cut out 5-inch diameter disks.
Add one tablespoon lamb mixture to each disk of dough. Fold dough over and seal edges firmly with thumb. Repeat process.
Place on parchment lined cookie sheet and bake at 350 degrees F for 25 minutes or until golden brown.
Bring entire mixture to simmer for 2 minutes. Strain and let cool.
In a large bowl, mix together flour, salt and sugar. Add shortening into flour and mix until crumbled, then mix in water and eggs.
Knead for 10 minutes, then cover with plastic wrap and chill for 30 minutes before rolling out.