|Butter||2 Ounce (50 g)|
|Onions||2 , chopped|
|Tomatoes||3 , skinned and chopped|
|Minced lamb||1 1⁄4 Pound (575 g.)|
|Beef stock||5 Fluid Ounce (150 ml)|
|Curry powder||15 Milliliter (1 tablespoon)|
|Flaked almonds||45 Milliliter (3 tablespoons)|
|Eggs||2 , beaten|
|Milk||10 Fluid Ounce (300 ml)|
Melt the butter in a saucepan.
Add the onions and tomatoes and fry for 5 minutes.
Stir, in the lamb and fry until it loses its pinkness.
Stir in the stock and curry powder and bring to the boil.
Simmer for 25 minutes.
Stir in the almonds and simmer for 5 minutes, then transfer the mixture to a casserole.
Mix the remaining ingredients together and pour over the lamb.
Put into the oven preheated to warm (170°C/325°F or Gas Mark 3) and bake for 45 to 50 minutes or until the topping is firm and set.