In a large cast-iron or oven-safe skillet, cook the onion and garlic in the oil. Add the ground beef, salt, and pepper and cook until meat is browned and crumbly. Use a wooden spoon or a fork to break down large lumps.
Add the carrot and lemon juice and mix it through. Stir in the spices, jam, and sultanas if using. Add the breadcrumbs and broth and mix to combine. If the mixture is too crumbly add more broth, one tablespoon at a time. Level the mixture with the back of a spoon.
Lightly whisk together the eggs and milk. Pour the milk and egg mixture (the custard) over the meat mixture and lay the bay leaves on top.
Bake in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes or until the egg custard is set and golden brown in color. Serve with rice.
Replace apricot jam with fruit chutney if you prefer.
You can add ½ cup sliced almonds to the meat mixture.
Transfer the mixture to a small casserole dish if you don't have an oven-safe skillet.
Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave.