2 thick slices white bread, crusts removed
250 ml (1 cup) milk
2 onions, halved lengthways, peeled and finely chopped
25 ml (2 T) oil
3 plump garlic cloves, bruised, peeled and crushed
1 piece (25 mm/1 in) fresh ginger root, peeled and finely chopped, or 8 ml (1 1/2 t) ground ginger
25-50 ml (2-4 T) Sri Lankan spice mixture or other mild curry powder
(depending on how spicy you like it, but do not use too much curry powder
12,5 ml (1 T) smooth apricot jam
1 extra-large egg, beaten
50 ml (4 T) cream (optional)
salt and pepper to taste
1 kg cooked minced lamb, preferably leg of lamb
25 ml (2 T) lemon juice
finely grated rind of 2 lemons
12 almonds, bruised
8 fresh lemon or 4 bay leaves, wiped clean

TOPPING:
3 extra-large eggs, beaten
375 ml (1 1/2 cups) milk
2 ml (2 pinches) turmeric
salt and pepper to taste

1. Place bread in a shallow container and pour the milk over slowly.
Leave to soak for 10 minutes. Mash with a fork.

2. Fry the onions in oil until softened and transparent but not browned.
Add the garlic and ginger and stir-fry for 1 minute.
Sprinkle the spice mixture over and stir-fry for 2-3 minutes.
If the spice mixture sticks to the base of the saucepan, add a little water.
Stir in the apricot jam. Remove from the heat and allow to cool.

3. Beat the egg and the cream (if using) and season well with salt and pepper.
Place the meat in a mixing bowl and spoon the soaked bread over.
Add the onion mixture, then pour the egg mixture, lemon juice and rind over.
Mix together thoroughly but lightly with a large, two-pronged fork.
Spoon the meat mixture into greased pie or other shallow baking dish and smooth the top.
Press the almonds evenly into the meat.
Roll up the lemon leaves and press them in the mixture.
Bake for 15 minutes in a preheated oven at 160ºC (325ºF).

PREPARE THE TOPPING:
4. Beat the eggs and stir in the milk.
Add turmeric and season well with salt and pepper.
Remove the dish from the oven and pour the egg mixture over.
Return to the oven and bake for a further 25-30 minutes,
until the egg mixture sets.
Serve with Funeral rice, Stewed dried fruit and Sambals.