For 2 servings. Fry 250 g minced lamb with a chopped onion and a chopped clove of garlic until browned, then stir in
2 Tbs tomato paste, a Tbs cinnamon, ˝ Tbs ground nutmeg and a glass of water. Season well with salt and freshly ground
black pepper and simmer for 20 minutes or so, until the sauce is reduced and thickened. Transfer to a casserole dish.
Meanwhile, put 130 g macaroni on to boil in salted water. Then make a béchamel sauce – melt 2 Tbs butter in a saucepan
and add 2 Tbs plain flour, cook for a few minutes, then gradually add in whole milk, stirring all the while over a low heat,
until you have a nice thick sauce. Season, then stir in a good handful of grated parmesan cheese and a beaten egg.
Drain the macaroni and mix into the cheese sauce. Tip this over the lamb mince, sprinkle more grated parmesan over the top,
and bake in a 170°C oven for about 30 minutes, until bubbling and browned. Serve with a mixed salad.