Recipe Craig Cormack and Bertus Basson Styling Werner Lamprecht Photograph Sean Laurénz Ingredients: 3T oil 1 onion, finely chopped 1 garlic clove, chopped 1T cayenne pepper 1T coriander seeds 1T mixed spice 1T cumin fresh oregano sea salt and milled black pepper 500g lamb, minced Directions: Preheat the oven to 160°C. Heat the oil in a pan. Sauté the onion for about 15 minutes until translucent. Add the garlic and cook for a further 10 minutes before adding the spices, then cook for another 10 minutes. Lastly, add the chopped oregano leaves and season to taste. Combine the mixture in a bowl with the lamb. Shape into small oval-shaped balls, place on a skewer and sear in a pan for a bit of colour. Place in the oven for about eight minutes until cooked. Serves 4 This recipe was originally published in the 2012 House and Leisure Food issue.