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1
Preheat the oven to 350u00b0.
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2
Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
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3
In a large skillet, heat the oil.
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4
Add the onions and cook over high heat for 2 minutes.
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5
Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
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6
Add the carrot and apple and cook over moderate heat for 3 minutes.
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7
Add the spices and cook, stirring, until fragrant, about 4 minutes.
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8
Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
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9
Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
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10
Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
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11
With a fork, mash the bread into the lamb until blended.
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12
Season with salt and pepper.
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13
Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
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14
In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
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15
Bake for about 35 minutes, or until the custard is set.
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16
Let rest for 10 minutes before serving.
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17
Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.
