1. Preheat the oven to 350ºF/180ºC
2. You'll need a 9" X 13" baking dish

The Meat:

1. Put chopped bread into a small bowl and pour milk on top. Press bread into milk and set aside.
2. Measure out the dried ground spices and add them to a small bowl: curry, turmeric, coriander, ginger, cinnamon, thyme and cayenne.
3. Heat 2 tablespoons oil in a large skillet. Sauté onions on medium-low heat for 10-12 minutes, until lightly browned. Add garlic and cook, stirring, for 1 minute. Add the ground spices and cook, stirring, for 30 seconds. Remove skillet from heat. Add a tablespoon or two of water if the spices are sticking to the bottom of the pan. Scrape onion mixture into a large bowl and and let it cool for a few minutes.
4. Gently squeeze most of the milk from the bread and add bread to the bowl with the onions. (leftover milk won't be used for this recipe) Add the lamb, beef, carrots, apple, raisins (optional), apricot preserves, lemon juice, salt and pepper. Mix, using your hands, until just combined. Press the mixture evenly into the casserole and bake, uncovered, for 25 minutes. 
5. Remove the casserole from the oven, leaving the oven on. Carefully pour off the fat that has rendered. The meat will have shrunken and pulled away from the sides of the pan. Using the back of a spatula, press the meat down so it expands to touch the sides of the casserole. (this will prevent the custard from leaking). Insert the bay leaves evenly across surface (slit meat with a knife if necessary), tucking them halfway in so they flavor the meat but are still visible for easy removal before serving.

The Custard:

1. Put the buttermilk, eggs, salt and pepper into a mixing bowl and whisk until smooth. Pour the mixture evenly over the meat.
2. Return the casserole to the oven and bake for 50 minutes to an hour, or until the custard is set and starting to brown.
3. Slice and serve hot with assorted toppings and side dishes (see notes for suggestions)