Directions:

1. Heat the oven to 180° Grease 4 oven proof ramekins.
2. Heat the oil in a pan over a medium heat.
3. Gently fry the onion and the garlic.
4. Add the mince.
5. Cook the mince until it is nice and crumbly.
6. Add the spices and mix.
7. Add the grated carrot to the pan.
8. Add the lemon juice and mix in.
9. Add the soaked white bread. Making sure to mix it in properly.
10. Add the almonds and mix through.
11. In a separate bowl lightly whisk together the milk and eggs. Add seasoning.
12. Spoon the meat mixture into individual oven proof ramekins.
13. Level the meat mixture using the back of a spoon.
14. Place the bay leaves over the meat mixture.
15. Then gently pour the egg mixture over the meat and bay leaves.
16. Bake for about 30minutes
17. The egg custard should be firm, set and a golden colour.
18. Serve with yellow aromatic rice, sliced banana, chutney, raisins and coconut.