Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
Add the mince and stir well.
Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
Stir in the bread and wine vinegar. Mix well, season to taste.
Put the meat into a shallow baking dish / tray and smooth over.
Make the topping by whisking together the milk, eggs, turmeric and seasoning.
Note: I didn’t have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there’s plenty of latitude for tweaking the recipe based on what you have to hand.
Strain the custard through a coarse seive as you pour it on top of the meat layer.
Bake in the over for 2. 25 to 35 minutes until set and golden.