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Butter a 13 x 9 inch casserole or lasagna pan.
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Heat a large skillet, dry over medium heat. Add the almonds and toast stirring often until golden brown, remove and set aside.
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Brown the ground lamb and the ground beef if using, drain and set aside. In the same dirty skillet add the olive oil. Over medium-low heat, cook the onions with 1 teaspoon of the sugar. Stirring, often, cook until the onion has caramelized. The onions should be a deep golden brown and have reduced by more than half, it should take 20 minutes or more. This will develop great flavor.
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Add the garlic and the curry powder, turmeric, and the cinnamon. Let the onion, garlic, spice mixture cook for 1 minute, stirring constantly, to let the spices heat up, and become fragrant.
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Stir in the vinegar scraping up the bottom of the pan to deglaze the spices and any other flavorful bits.
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Take off the heat.
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Add back in the ground meat.
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Stir in the remaining sugar, breadcrumbs, lemon rind, lemon juice, salt, apricots, both kinds of raisins and the reserved toasted almonds.
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Stir in the cream and the beaten egg. Mix the filling well to combine.
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Spread the filling into the prepared casserole dish Pat down well, smoothing down the top.