Soak the bread in the milk and then squeeze out excess milk, retaining the milk. Shred the soaked bred and combine with the ground lamb and curry powder. Heat 1 tablespoon of the oil in a large skillet over medium heat and add the lamb; sauté until browned and then remove to a plate.
Add the remaining oil along with the onion, garlic, ginger, turmeric, pepper, and cloves and sauté until the onion is softened slightly. Remove from the heat and add the cooked lamb, raisins, almonds, and chutney. Stir together and pour into a greased baking dish.
Combine the reserved milk with the eggs and lemon juice and whisk together. Pour over the top of the baking dish and then top with the pay leaves. Bake uncovered at 375 degrees until bubbly and set, about 30 minutes. Remove bay leaves before serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/03/south-african-bobotie/