Preheat oven to 180 °C. Soak the brown bread in the milk to soften.Heat the oil in a large non-stick pan and fry the onion until soft and lightly browned. Add the mushrooms and fry until dry. Add the meat and cook for about 10 minutes while loosening it with the back of a fork.Cook until you see no juices in the bottom of the pan. Add the bread, curry powder, turmeric, chutney, vinegar, salt and raisins and mix well.Gently cook for a further 5 minutes. Spoon the mixture into a 25 x 20 cm baking dish or bake in individual dishes. Roll up the lemon leaves and insert them in an upright position in the meat mixture.Beat the eggs and milk together and season. Gently pour the egg mixture over the meat.Bake for 30-35 minutes until the custard has set. Serve with chutney, rice and tomato and onion salad.Reprinted with the permission of Life is a Zoo Biscuit. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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