In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside.
Heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan. When the olive oil ripples, add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan. Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper. Cook for a couple of minutes then stir in the meat. Add the raisins, chutney, broth, curry, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the almonds and reduce the heat to low.