1/4 cup sliced almonds (a generous handful)
2 tablespoons extra-virgin olive oil (EVOO)
2 pounds ground sirloin
1 fresh or dried bay leaf
2 celery ribs, finely chopped
1 carrot, finely chopped
1 medium onion, finely chopped
6 peppadew piquante peppers (jarred sweet pickled peppers), drained and finely chopped
3 garlic cloves, chopped
Salt and freshly ground pepper
1/4 cup golden raisins or currants (a generous handful)
1/2 cup mango chutney
1 cup beef broth
2 tablespoons mild curry paste (such as Pataks brand) or 2 tablespoons curry powder
1 teaspoon turmeric (one-third palmful)
1 teaspoons ground coriander (half a palmful)
1 teaspoon lemon zest
4 large eggs
1/4 cup half-and-half
1 tablespoon unsalted butter
Handful of cilantro leaves or flat-leaf parsley, finely chopped
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.
Heat your smallest nonstick skillet over medium heat. Beat an egg with a pinch of salt and 1 tablespoon of half-and-half. Add the egg to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side. Transfer to a plate and repeat to make 4 mini omelets. Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.