Indian-Spiced Squab

• 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

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

salt, ground cumin, mustard, turmeric, sweet paprika, ground cardamom, ground cinnamon, cayenne, yogurt, squab

Taken from cooking.nytimes.com/recipes/1079 (may not work)