Once hot, add the chopped onions, garlic, ginger, bay leaves, cinnamon sticks, star anise and cardamom pods. Lower the heat to medium and fry until the onions are soft.
Once soft, add the paprika, tumeric, cayenne pepper, cumin, coriander and masala and fry for 5 minutes, mixing continuously to avoid the spices from sticking to the bottom of the casserole and burning. Add the beef mince to the mixture, mix well and season with salt and pepper. Allow the mince to cook in the pot on a lower heat.
Once the mince has been cooked through, add the chutney, almonds and raisins, and allow to cook for a further 10 minutes. After 10 minutes, remove from the heat and set aside.
Combine the eggs and milk, season with salt and pepper, and mix well. Place the mince mixture into an ovenproof dish, and ensure the top is flattened. Pour the egg and milk mixture over ontop, and place into the oven @ 180c, and allow to cook for 20 minutes, or until the egg mixture is golden brown on top.