Preheat the oven 280°C

Heat the oil in a frying pan, add the onion and cook for about 6 minutes until softened

Add the lamb and cook on a medium heat, turning frequently until browned all over

Stir in the curry paste, chutney, lemon juice, Almonds and sultanas, then season well and cook for about 5 minutes

Transfer the mixture to an ovenproof dish and cook in the oven uncovered for about 10 minutes

In the meantime dissolve the cream coconut in 200 mL of boiling water and cool slightly.

Beat in the eggs and a little seasoning

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

Lay the Bay Leaves on top and return the dish to the oven for 35 minutes, or until the top is set and golden

Serve hot