• Heat oil and butter together in a large page, and add onions, carrots, and garlic. Cook about 5-7 minutes until caramelized.
• Add curry powder, coriander, and cinnamon, mixing well.
• Deglaze pan with rice vinegar and add meat. Break down meat, and cook while stirring, until done.
• Drain most of grease off meat mixture, and place into lightly-greased casserole.
• Stir in bread, heavy cream, sultanas, raisins and apple. Add salt to taste and adjust seasonings as needed. Set aside.

Topping

• Whisk together the eggs, cream and milk.
• Once meat mixture has cooled a bit, pour egg mixture over top. Do not stir it into mixture.
• Top with lemon thyme leaves or bay leaves.
• Cook in preheated 350 degree oven for about 35-45 minutes, or until eggs are golden and not runny.