Bobotie is a classic South African dish that typifies Malay cuisine, a blending of Dutch, Indonesian, and British influences. It's both delicious and different, a nice change of pace from the usual ground beef casserole. If you don't like ground lamb or find it difficult to obtain, you can make bobotie with all ground beef. Traditionally it would be served with yellow rice (cooked, short grain white rice tinted yellow with the addition of ground turmeric), Malay Glazed Yams, and spiced peaches.
Place a large skillet, preferably nonstick, over high heat. When hot, add the oil and onion. Reduce the heat to medium-high and cook the onion, stirring frequently, until soft and lightly golden, 8 to 10 minutes.
Add the beef, lamb, and garlic; cook over medium heat, stirring frequently, until the meat is almost cooked, 5 to 10 minutes. Add the jam, raisins, apricots, and lemon juice, and stir to combine. Add the curry powder, cayenne, and salt, and adjust seasonings to taste.
Stir in the half and half and bread crumbs, and cook until almost all of the liquid has evaporated, 5 to 10 minutes. Transfer the mixture to a 2-1/2-quart casserole or large baking pan and refrigerate at least 4 hours or overnight.
Position a rack in the middle of the oven, and preheat to 375 degrees F.
Place the eggs in a large bowl and whisk in the milk, salt, pepper, and nutmeg. Remove the casserole from the refrigerator and pour the egg-milk custard over the bobotie.
Transfer the casserole to the oven, and bake until the custard is set and the bobotie is hot, about 45 minutes. Remove the bobotie from the oven and let it rest for 10 minutes before serving.