Prepare pasta according to package directions, but not till al-dente. Just cook it to about 3/4-done. drain and set aside.

While the pasta is cooking, heat olive oil in a non-stick pan.

Add the cumin seds to the hot oil. wen they crackle, add the garlic and stir.

Add the chopped onion, stir till translucent.

Add the finely ground cinnamon. Cook it till it smells done (very aromatic).

Add the mushrooms (coarsely diced; you want chunks of mushroom in the dish).

When the mushrooms are almost done (the liquid evaporates), add the minced lamb. stir it around to break it up, and cook it till well browned.

Add the chicken bouillon cube, broken up, and the oregano and mix well.

When the meat-n-mushroom mixture is well cooked, take it off the heat. Add the pasta to this and toss everything well.

In a non-stick saucepan, melt the butter.

Add the flour to the melted butter and cook it till slightly golden (should lose the raw smell).

Add the milk in a thin stream, and whisk all the while. Continue till all the milk is added and the sauce seems slightly thick.

Add the salt, pepper and nutmeg. Mix well.

Now add the grated cheddar and parmesan. Mix till the cheese is melted and combined.

Turn off the heat, and immediately pour the sauce into the pasta (leaving a little to pour into the base of the baking dish). Mix the pasta well to ensure that the sauce coats it evenly.

Take a clean baking dish (glass, stoneware or ceramic) and pour the reserved sauce into the base (this is to ensure that the pasta doesn't burn while cooking).

Put the pasta in the baking dish, and top off with the extra grated parmesan.

Bake in a preheated oven at 180 degrees C, for approx 20 - 30 minutes (till the cheese is melted). serve hot.