Sauté ground lamb in a large skillet over medium-high heat until browned, about 3-4 minutes per batch. Drain excess fat in a colander.

Soak bread in 1/4 cup milk for 20 minutes, turning occasionally.

Squeeze excess milk from the bread and tear it into pieces.

Preheat oven to 375°F (190°C).

Lightly butter a 13x9 inch baking dish.

In the same skillet, heat butter over medium heat.

Sauté chopped onions until softened, about 5-8 minutes.

Add minced garlic and curry powder, and sauté for 1 minute.

Remove from heat.

In a large bowl, combine the browned lamb, onion mixture, raisins, almonds, lemon juice, chopped mango chutney, salt, pepper, and one slightly beaten egg.

Mix until all ingredients are evenly distributed.

Spoon the mixture into the prepared baking dish.

Tuck bay leaves into the lamb mixture.

Bake at 375°F (190°C) for 30 minutes.

In a glass measuring cup, whisk together the remaining egg and 3/4 cup of milk.

Pour the egg mixture over the lamb casserole.

Bake until the egg mixture is set, about 10-15 minutes.

Remove from oven and discard bay leaves before serving.