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Put the bread into a small tray or shallow bowl and pour over the milk. Leave to soak. Heat the oven to 180°C/fan 160°C/gas mark 4.
Heat half the oil in a large, heavy-based saucepan over a medium-high heat. Add the onions and fry until soft and just golden. Add the garlic, ginger, curry powder, coriander and cumin and cook for a further minute or so. Transfer into a large bowl.
Wipe the saucepan clean and pour in the remaining oil. Turn the heat up and fry the lamb mince for 5–6 minutes, until golden brown. Press the meat down with a fish slice to encourage it to brown properly. When the meat is browned on all sides, add it to the spiced onions, along with the apple, chutney, Worcestershire sauce, tomato purée and sultanas. Add a little water if it looks too thick. Fork the wet bread into the mixture, season and gently combine. Pile the mixture into a 2-litre ovenproof dish and use the back of a wooden spoon to flatten it.
Mix the eggs with the yoghurt. Season with salt and pepper, then pour over the mixture. Scatter with the almonds, then place the kaffir leaves on top and bake for about 40–45 minutes, until the topping has set and browned. Remove the bobotie from the oven and let it stand for 10 minutes before serving.