3 slices white bread
900 ml. milk
1.25 kg. cooked, minced lamb
2 med. onions, chopped
2 apples, chopped
75 g. butter
2 heaped tbsp. curry powder
2 tbsp. chutney
50 g. chopped almonds
25 g. raisins
3 tbsp. vinegar
Salt and black pepper to taste

CRUST:

3 eggs
Salt and pepper
Lemon/bay leaves

Soak bread in milk. Squeeze dry and place in mixing bowl with the minced lamb. Save the milk. Set oven to 180 degrees C. Grease an oven-proof dish. Fry onion and apple slowly in butter; add curry powder and cook for a minute.

Mix apple and onion with the lamb and bread; add chutney, almonds, raisins and vinegar. Season with salt and pepper. Pile into greased dish and place in oven for 10 minutes.

Meanwhile, mix the eggs with milk. Season with salt and pepper. Pour this over meat; place lemon/bay leaves on top and continue to bake until custard has set and browned (30 minutes). Serves 10.