Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion
• 2 teaspoons kosher salt
• 5 teaspoons curry powder
• 0.5 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoons ground black pepper
• 1 teaspoon dried oregano
• 2 pounds ground beef
• 4 bays laurel leaves
• 1 tablespoon tomato paste
• 4 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon wine vinegar
• 0.5 teaspoons Worcestershire sauce
• 0.33 cups chutney
• 3 slices white bread
• 1.5 cups milk
• 2 large eggs
• 1 pinch cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil and butter in a large oven-proof skillet over medium heat. Add onions and salt, and cook until just beginning to soften and turn translucent, 3 to 5 minutes.
3. 3 Stir in curry powder, cumin, turmeric, black pepper, and oregano, and cook for 1 to 2 minutes more.
4. 4 Add ground beef, and cook, stirring, while breaking the meat up into small crumbles. Add 1 bay leaf, tomato paste, and garlic, and cook, stirring, for another 2 minutes.
5. 5 Stir in lemon juice and zest, vinegar, Worcestershire, and chutney. Smooth the top, and simmer mixture gently for 5 minutes.
6. 6 Meanwhile, add bread to a bowl and cover with 1/2 cup of milk, toss, and let stand for 5 minutes. Squeeze excess milk back into the bowl and add soaked bread to meat. Mash, smash and stir mixture until bread is thoroughly blended in.
7. 7 Add remaining 1 cup milk to the bowl; add eggs, cayenne, and pinch of salt, and whisk thoroughly. Pour gently over meat, and top with 3 or more bay leaves.
8. 8 Bake in the preheated oven until custard on top is set and lightly golden brown, about 45 minutes. Let rest 5 minutes before serving.

Nutrition per serving