Preheat the oven to 180 degrees celcius.
Heat the oil in a saucepan and fry the onion and garlic until soft.
Add the meat and fry until brown.
Add the curry powder, salt, chutney, apricot jam, Worcestershire sauce, turmeric and vinegar to the meat and onion mixture. Mix well.
Add the oat bran, lentils and sultanas to the meat and simmer for a few minutes. Remove from the heat.
Add one egg, mix well and spoon into a greased ovenproof dish. Level the mixture.
Beat the other egg with the milk, salt and turmeric.
Pour egg and milk over the meat, put bay leaves on top and bake in the preheated oven for 1 hour.
Serve with 125-250 ml (1/2 - 1 c) cooked brown or basmati rice per person and a large salad.
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