Cape Malay Lamb Curry

1 slice of white bread, broken into small bits
250 mls milk
25 mls butter
1 Kg coarsley ground lamb
375 mls finely chopped onions
25 mls Madras type curry powder
12.5 mls light brown sugar
2mls freshly ground black pepper
60mls strained fresh lemon juice
3 eggs
1 medium size cooking apple peeled, cored and finely grated
125 mls seedless raisins
60 mls coarsely chopped and blanched almonds
4 small fresh lemon, orange or bay leaves

Set oven at 150 deg celsius,

Soak bread in milk for 10 minutes. Cook meat in butter and transfer to a bowl. Keep back 25mls fat in pan and fry onions.

Add curry powder, sugar, salt and pepper. Then add lemon juice, bring to boil and pour over the mince.

Squeeze out the bread and reserve the milk. Add bread, 1 egg,the apple, raisins and almonds to the mince. Knead well to combine adding more salt if necessary. Pack into a 30 cm baking dish. Smooth the top and tuck in the lemon or bay leaves.

Beat the remaining eggs with the milk and pour over the top. Bake for 30 mins or until the surface is brown and firm to the touch.