Grease a large baking dish and heat the oven to 180C (160C fan)/gas 4. Warm a large, wide casserole pot over a medium heat and, when hot, add three tablespoons of oil.
Add the onion, season with salt and pepper, and sweat for 10 minutes, until soft. Stir in the garlic, bay leaves and spices and cook for another three to four minutes, until fragrant. Scrape the mixture into a bowl and set aside.
Return the pan to the heat and add the remaining tablespoon of oil. When hot, season the meat with salt and pepper, and brown in the pan in two or three batches, breaking up the meat with a spoon and cooking until caramelised and dark. Once all the meat is browned, return the onion mixture to the pan and add the vinegar, almonds and raisins.
Turn the heat down to low and simmer for five minutes, to allow the flavours to mingle. Take off the heat, stir in the breadcrumbs and chutney and check the seasoning. Transfer to the baking dish, smooth over with the back of a spoon and leave to cool for five to 10 minutes.
To make the topping, beat together the eggs and milk and pour over the meat. Scatter over the bay leaves, then bake for 30-35 minutes, until the top is golden and the custard just set. This is delicious served with brown rice and some greens.