Preheat the oven to 375 F. Lightly grease a 9X13X2 casserole pan and set aside.

Brown the ground beef--when it is browned, drain it of excess moisture and grease. Set aside.

Tear the bread into small pieces. Place in a bowl and cover with 1/4 cup of the milk. Let soak for 20 minutes, turning the bread occasionally so that it soaks evenly. At the end of the 20 minutes, let any excess milk drain off.

Heat butter in a large skillet. Add the onion with a pinch of salt. Fry until softened, about 7-8 minutes. Add the garlic and curry powder and cook for another minute, stirring to prevent scorching. Remove from the heat.

In a large bowl, mix together the browned beef, soaked bread, the onion and garlic mixture, the raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg. Mix until evenly distributed and then spread into the prepared casserole dish.

Whisk together the remaining 3/4 cup milk with the other egg. Pour this over the casserole. Tuck the bay leaves into the casserole.

Bake for 10-15 minutes, until the casserole is set. Let stand for 10 minutes before serving--remove the bay leaves before serving.