Soak the rolls in a bowl of cold water for 10 minutes. Peel and finely dice onions, garlic and ginger. Fry in a coated pan with 1 tbsp. oil until translucent and remove.
Squeeze out the bread rolls vigorously and tear them into fine pieces. Place in a bowl together with the minced meat, tomato paste, curry powder, turmeric, cinnamon and a heaped teaspoon of salt. Knead well so that all ingredients are well combined.
Preheat oven to 180 °C (circulating air: 160 °C). Heat 2 tablespoons of oil in a frying pan and stir-fry the minced meat in three portions until crumbly. Place all portions in the pan, add steamed onions and garlic, tomatoes and chutney. Let it simmer for about 10 minutes until it becomes a thick sauce. Season to taste with lime juice, salt and pepper and pour into a rectangular casserole dish (approx. 24 x 18 cm).
Whisk cream and eggs, pour over the casserole and spread bay leaves on top. Bake for 25 minutes in the lower third of the hot oven until golden brown. Serve with long grain rice with roasted cashew nuts or raisins and finely chopped banana.