Indian-Spiced Squab
Published December 11, 1993
- Total Time
- 1 hour 45 minutes
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Ingredients
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon sweet paprika
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon cayenne
3 tablespoons plain low-fat yogurt
4 squab
Nutritional analysis per serving (4 servings)
2 grams carbs; 284 milligrams cholesterol; 891 calories; 29 grams monosaturated fat; 9 grams polyunsaturated fat; 25 grams saturated fat; 72 grams fat; 1 gram fiber; 724 milligrams sodium; 56 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes