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1
Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
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2
Bring a large pot of salted water to a boil over high heat.
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3
Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes.
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4
Drain and transfer to a large bowl.
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5
Heat the oil over medium-high heat in a large skillet.
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6
Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper.
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7
Cook, stirring occasionally until soft, about 4 minutes.
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8
Add the garlic and cook until aromatic, about 30 seconds.
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9
Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper.
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10
Cook, stirring frequently, until cooked through, about 6 minutes.
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11
Add the tomato sauce and mint.
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12
Bring the mixture to a boil.
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13
Reduce the heat and simmer for 5 minutes.
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14
For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan.
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15
Reduce the heat to low.
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16
Add the cheese and whisk until the cheese is melted and the sauce is smooth.
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17
Remove the pan from the heat and stir in the yogurt.
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18
Add the meat sauce to the pasta and toss well until the noodles are coated.
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19
Transfer the mixture to the baking dish.
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20
Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes.
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21
Cool for 10 minutes.
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22
Sprinkle with chopped mint if using, and serve.
