Indian Spiced Squab Recipes

Steps:

• In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
• Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.

Steps:

• Remove heads and feet from squab. Insert a sharp knife through neck cavity and carefully split each bird down the back, keeping breast intact. Remove backbone, then carefully remove breastbone, cartilage and ribs. The bird should look like a butterfly, with only wing and leg bones attached.
• Place garlic cloves and ginger in the bowl of a food processor, and blend to a paste. Add aniseed, saffron, paprika, cayenne and lemon juice, and blend about 30 seconds to combine. Transfer blended ingredients to a mixing bowl, add chopped coriander and green onions and whisk in olive oil. Add freshly ground black pepper to taste.
• Place squab in a shallow ceramic or enameled dish, add spice marinade and turn to coat well. Cover and refrigerate overnight. Bring to room temperature before grilling.
• Preheat broiler or outdoor grill to highest temperature. Sprinkle squab with salt. Grill squab, skin-side-up, for 4 minutes, and then turn to grill 3 minutes, skin-side-down. Baste frequently with marinade while cooking. Test for doneness: squab are best served rare. Suggested times are for a very hot fire. A home broiler will take longer than mesquite or charcoal briquettes.
• Serve with couscous, rice or a combination of bulgur wheat and rice, sprinkled with minced green onions and accompanied by a lemon wedge.

Steps:

• 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.
• 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.