Lamb Kofta with Couscous, Yoghurt Dip and Peanut Sauce

Lamb Kofta
750g Lamb Mince
1 onion finely chopped
1 clove garlic finely chopped
1 tsp paprika
1 tsp chopped fresh mint
2 tbsp crushed pumpkin seeds
(or pistachios, or pine nuts)
1 egg
1/2tsp salt
Ground black pepper
1 tsp grated Orange Rind

Lemon and Parsely Cous Cous
1 cup cous cous
2 cups chicken stock
1 small onion finely chopped
Juice of 1/2 lemon
Large Bunch chopped Parsely
Salt & pepper
Few dashes of Tabasco Sauce

Yoghurt Dip
1 tbsp chopped mint
Juice of 1/2 orange
Salt & pepper

Peanut Sauce
1 small onion finely chopped
1 tbsp olive oil
1 cup chicken stock
1 tbsp light soy sauce
2 tbsp Peanut Butter

Pre Heat the  Oven to 200c.  Prepare the  Lamb Kofta by mixing all the ingredients in  a bowl, then shape into oval patties the size of a small egg.  Place on a large baking tray and bake for 25-30 minutes.

Meanwhile prepare the couscous by heating the chicken stock in a medium saucepan and when it boils, add the couscous and turn heat off. Cover and let it steam for 10 minutes. Transfer couscous to a large bowl and cool slightly.  Chop the parsely and onion add to couscous, mix in the lemon juice salt and pepper and Tabasco sauce.

Heat the olive oil in a small sauce pan, add finely chopped onion and fry till just soft.  Add chicken stock then peanut butter and soy sauce.  Mix well and turn heat off.

Make the yoghurt dip by mixing all ingredients together in a glass bowl.