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

Soak the white bread in milk for 10 minutes to soften.

Place the lamb shoulder cubes into a large bowl.

Squeeze the excess milk from the soaked bread (reserve the milk).

Add the squeezed bread, finely chopped onion, raisins, slivered almonds, lemon juice, curry powder, and ground turmeric to the lamb.

Season the lamb mixture with salt and freshly ground pepper.

Melt butter and canola oil in a large frying pan over high heat.

Add the seasoned lamb mixture to the pan.

Brown the lamb lightly for 5 to 7 minutes, stirring occasionally.

Transfer the browned lamb mixture to a large casserole dish.

In a separate bowl, beat the eggs with the reserved milk.

Pour the egg and milk mixture evenly over the lamb in the casserole dish.

Garnish the top of the casserole with bay leaves.

Bake in the preheated oven until the casserole is set, approximately 1 hour.

Let cool slightly before serving.