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Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil and butter in a large oven-proof skillet over medium heat. Add onions and salt, and cook until just beginning to soften and turn translucent, 3 to 5 minutes.
Stir in curry powder, cumin, turmeric, black pepper, and oregano, and cook for 1 to 2 minutes more.
Add ground beef, and cook, stirring, while breaking the meat up into small crumbles. Add 1 bay leaf, tomato paste, and garlic, and cook, stirring, for another 2 minutes.
Stir in lemon juice and zest, vinegar, Worcestershire, and chutney. Smooth the top, and simmer mixture gently for 5 minutes.
Meanwhile, add bread to a bowl and cover with ½ cup of milk, toss, and let stand for 5 minutes. Squeeze excess milk back into the bowl and add soaked bread to meat. Mash, smash and stir mixture until bread is thoroughly blended in.
Add remaining 1 cup milk to the bowl; add eggs, cayenne, and pinch of salt, and whisk thoroughly. Pour gently over meat, and top with 3 or more bay leaves.
Bake in the preheated oven until custard on top is set and lightly golden brown, about 45 minutes. Let rest 5 minutes before serving.