Ingredients

• 15ml/1 tbsp vegetable oil

• 1 onion, chopped

• 675g/1 1/2 lb minced lamb

• 30ml/2 tbsp medium curry paste

• 30ml/2 tbsp mango chutney

• 30ml/2 tap freshly squeezed lemon juice

• 60ml/4 tbsp chopped, blanched almonds

• 30ml/2 tbsp sultanas

• 75g/3 oz creamed coconut, crumbled

• 2 eggs

• 2 bay leaves

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 180C. Heat the oil in a frying pan and cook the chopped onion for 5-6 minutes, until softened but not browned.

2. Add the lamb and cook over a moderate heat, turning frequently, until browned all over. Stir in the curry paste, chutney, lemon juice, almonds and sultanas, season well with salt and pepper and cook for about 5 minutes.

3. Transfer the mixture to an ovenproof dish and cook in the oven, uncovered, for 10 minutes.

4. Meanwhile, dissolve the crumbled creamed coconut in 200ml/7 fl oz boiling water and cool slightly. Beat in the eggs and a little seasoning.

5. Remove the dish from the oven and pour the coconut custard over the meat mixture.

6. Lay the bay leaves on top and return the dish to oven for 30-35 minutes, or until the top is set and golden. Serve hot.