Preheat the oven to 180°C.
Heat 25ml of oil in a large frying pan and brown the lamb mince.
Drain the mince in a sieve to remove excess fat.
Wipe the pan, add the remaining oil, and sauté the onions and garlic until soft.
Return the mince to the pan and stir in the curry powder, lemon, chutney, sultanas, almonds, and bread.
Season the mixture and transfer it into a greased ovenproof dish.
Insert the bay leaves into the meat mixture.
Whisk the eggs and milk together, then pour over the meat.
Cover with foil and bake for 40 minutes until golden and cooked through.
Serve the bobotie with cooked rice and chutney.