Serves 2 - but easy to 'up' the quantities
2 teaspoons olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
400g (14oz) minced lamb
400g can chopped tomatoes
1 teaspoon dried oregano
1 tablespoon sun-dried tomato paste
200g (7oz) macaroni
1 large egg
150ml (¼ pint) Greek yogurt
Salt and freshly ground black pepper
60g (2oz) Cheddar cheese, grated
60g (2oz) feta cheese, crumbled
Heat the oil in a large pan, add the onion and cook for a few mins, to soften. Add the garlic and minced lamb, and fry for 10 mins, to brown it all over.
Stir in the tomatoes, oregano and sun-dried tomato paste, and cook for a further 10 mins, until the meat is tender.
Set the oven to Gas Mark 4 or 180°C. Bring a large pan of salted water to the boil, add the macaroni and cook for about 10 mins until “al dente” — tender, yet still with a slight bite.
Beat the egg in a jug and mix with the yogurt. Season well.
Spoon the lamb into the ovenproof dish(es). Drain the macaroni and spoon it on top of the meat. Pour the yogurt mixture over, sprinkle with the Cheddar and feta. Bake for 25 mins until golden.
The last time I made this I slightly reversed the initial process by making an onion, garlic and tomato sauce, and then added Quorn mince at the point just before it's then cooked for 10 minutes on the hob, then continued as per the recipe and it was delicious!