Equipment and preparation: You will need a 26x20cm/10½inx8in ovenproof dish, buttered.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 6-8
Ingredients
butter, for greasing
400ml/14fl oz full-fat milk
50g/1¾oz fresh white breadcrumbs
4 large free-range eggs, beaten
1 tbsp olive oil
1kg/2lb 4oz lamb mince
2 onions, finely chopped
1 bay leaf
2 garlic cloves, crushed
2 tbsp madras curry paste
250ml/9fl oz lamb stock
2 tbsp Worcestershire sauce
2 tbsp mango chutney
50g/1¾oz raisins
50g/1¾oz dried apricots, chopped
1 tbsp cider vinegar
Method
Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter.
Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside.
Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown.
Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated.
Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon.
Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving.
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