Preheat the oven to 180 degrees C (356 degrees F). Lightly grease a 28 cm diameter round baking dish. (11 Inches)
Put the raisins in the hot water to soak and become plump. (Do this 40 minutes before you start cooking).
Heat the butter and olive oil in a larger non-stock frying pan. Place the onion, curry and turmeric into the pan and stir-fry over moderate heat for about 5 minutes or until the onions are translucent.
Add the garlic cloves and paprika and fry for another 2-3 minutes.
Next, add the mince and fry for 5 minutes until it's not pink anymore. Add the tomato puree, lemon zest and lemon juice.
Soak the bread in the raising water and add to the mince mixture. Mix until well incorporated.
Add the plumped up raisins and freshly chopped parsley and gently stir. Add salt and pepper to taste.
Pour into prepared dish. Add spoonfuls of chutney or jam and gently spread over the top of the mince mixture until well covered. You can do this using a pastry brush.