Preheat oven to 180 degrees C. Butter a 2 litre baking dish. Place the bread in a shallow dish, and pour the milk over it allowing it to soak in.
Heat the vegetable oil in a frypan on medium-high heat. Stir in the onion and garlic and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low and stir in the curry powder. Cook and stir for 2 minutes, then set the frypan aside to cool.
As the onion mixture cools, combine the mince, sultanas, lemon rind, almonds, lemon juice, chutney and one egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper and turmeric. Add the onions to the lamb mixture, and mix until well combined. Put the mixture into the prepared baking dish, and level the top.
Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk and pour evenly over the top of the loaf. Return it to the oven and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.