A sort of Greek lasagne! Fry lamb mince until browned, then add a chopped onion and a crushed clove of garlic. Continue cooking
until the onion softens then add 2 Tbs tomato paste, a ½ - 1 Tbs of ground cinnamon and a tsp or 2 of ground nutmeg, together with
enough chicken stock to cover the mince. Season with a little salt and freshly ground black pepper. Simmer for 20 – 25 minutes,
until the lamb is tender and the sauce nice and thick. Tip into a casserole dish. Meanwhile, cook macaroni until just al dente,
and tip this on top of the mince. Make a cheese sauce by melting a knob of butter together with a Tbs of plain flour, and cooking
this gently for a couple of minutes. Stir in enough milk to make a thickish sauce, then add a good handful of grated cheddar cheese
(or parmesan for a more authentic version!). Off the heat, stir in a beaten egg and pour the sauce over the macaroni. Sprinkle with
more grated cheese and bake in a 170°C oven for about 45 minutes, until the top is puffed up and golden.
Let rest for 10 minutes before serving with a simple mixed salad.