1. In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch. 2. As it browns, remove lamb to a colander to drain excess water and fat. 3. In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally. 4. Squeeze excess milk out of bread and then tear it into pieces. 5. Heat oven to 375ºF. 6. Lightly butter a 13-by-9-by-2-inch glass baking dish. 7. In a large skillet, heat the butter. 8. Add the onions and saute until softened, about 5 to 8 minutes. 9. Add the garlic and curry powder and saute 1 minute. 10. Remove from heat. 11. In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed. 12. Spoon into prepared baking dish. 13. Tuck the bay leaves into lamb mixture. 14. Bake at 375ºF. 15. for 30 minutes. 16. In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk. 17. Pour over lamb mixture. 18. Bake until egg mixture is set, about 10 to 15 minutes. 19. Remove and discard bay leaves before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
