Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 2 teaspoons kosher salt, plus more to taste
• 5 teaspoons curry powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 2 pounds ground beef
• 4 bay laurel leaves, divided
• 1 rounded tablespoon tomato paste
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon wine vinegar or apple 

                       cider vinegar, or to taste

• 1/2 teaspoon Worcestershire sauce
• 1/3 cup Indian-style fruit chutney, or to taste
• 3 slices white bread, crusts removed
• 1 1/2 cups milk, divided
• 2 large eggs
• 1 pinch cayenne pepper

Directions

   1. Preheat the oven to 350 degrees F (175 degrees C).

   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.S tir in curry powder, cumin, turmeric, black pepper, and 
       oregano, and cook for 1 to 2 minutes more. 

   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. Stir in lemon juice and zest, vinegar, Worcestershire, and
       chutney. Smooth the top, and simmer mixture 
      gently for 5 minutes.

   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. 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. Bake in the preheated oven until custard on top is set and 
       lightly golden brown, about 45 minutes. Let rest 5 minutes 
       before serving.