Ingredients

• 50ml/2fl oz olive oil
• 1 onion
• chopped
• 2 garlic cloves
• crushed
• 500g/1lb 2oz lamb mince
• 1 tbsp hot curry powder
• 1 lemon
• juice and zest only
• 2 tbsp mango chutney
• 75g/2½oz sultanas
• 75g/2½oz toasted almonds
• 1 slice white bread
• soaked in milk for 1 minute then squeezed dry
• salt and freshly ground black pepper
• 4 bay leaves
• 3 free-range eggs
• 150ml/5fl oz milk
• rice
• cooked according to packet instructions
• chutneys of your choice
• yoghurt

Directions

• Preheat the oven to 180C/375F/Gas 4.
• Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat.
• Wipe the pan clean
• add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan.
• Add the curry powder
• lemon juice and zest
• mango chutney
• sultanas
• toasted almonds and soaked bread and stir well.
• Season with salt and freshly ground black pepper
• then transfer everything into a greased soufflé dish or loaf tin.
• Stick the bay leaves into the mixture.
• Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture.
• Cover with tin foil and place into the oven to bake for 40 minutes
• or until cooked through and the golden brown.
• Serve with rice
• chutneys of your choice
• yoghurt and any other curry-style accompaniments that take your fancy.