Indian-Spiced Squab

Name: Indian-Spiced Squab
Total time: 1 h 45 min
Yield: Four servings.
Ingredients: 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon dry mustard; 1 teaspoon turmeric; 1 teaspoon sweet paprika; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne; 3 tablespoons plain low-fat yogurt; 4 squab

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Four servings.

1teaspoon salt
1teaspoon ground cumin
1teaspoon dry mustard
1teaspoon turmeric
1teaspoon sweet paprika
½teaspoon ground cardamom
½teaspoon ground cinnamon
¼teaspoon cayenne
3tablespoons plain low-fat yogurt
4squab

Ingredient Substitution Guide

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Preparation

Step 1
Combine the spices and the yogurt in a small bowl. Stuff the cavity of each squab with 1 piece of onion, 2 pieces of lime and 4 sprigs of cilantro. Dry the outside of the squab and rub the skin all over with the yogurt mixture. Marinate at room temperature for 1 hour.
Step 2
Preheat the oven to 425 degrees. Place the squab in a roasting pan and tie the legs together to close the cavities. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 25 to 30 minutes. Let stand for 10 minutes. Remove the string and place 1 squab on each of 4 plates. Serve with Basmati rice.