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Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
Heat oven to 200C/180C fan/gas 6, or use fan at 190 for 20 min
Tip the mince into a large baking dish, top with the macaroni cheese, and scatter over some grated cheese.
Serve with roast Med veg, done for the same time.