Indian-Spiced Squab

Directions

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