Crush the cumin, fennel and cardamom using a pestle and mortar. Once the cardamom pods have opened, discard the shells and lightly crush the seeds. Mix with the beans in a bowl and crush the beans lightly by mashing them against the side of the bowl with a fork.
Heat the oil in a small, 1.5 litre (2½ pint) roasting pan or flameproof casserole and gently fry the onion for 5 minutes. Add two-thirds of the chilli, reserving a few slices for a garnish, the lemon rind and the garlic and remove from the heat.
Add to the bowl with the breadcrumbs, almonds, sultanas or raisins, 1 egg and a little salt. Mix well and tip back into the pan. Spread the mixture in an even layer and pack down gently.
Beat the remaining egg in a bowl with the yogurt, honey and a little seasoning. Pour it over the bean mixture, spreading in an even layer. Scatter with the bay leaves and remaining chilli slices. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 50 minutes until the topping is very lightly set. Serve the bake hot.