Marinated, stuffed squab served with griddled zucchini, roasted capsicum and onion napped with a lightly cinnamon infused wine jus. Invented as an entree for a Wine and Beef Club dinner as part of our effort for the annual local Restaurant of the Year Award. We won too!
With the cumin, coriander and fenugreek it is always better to grind your own seeds. An electric coffee grinder is excellent for this. This recipe may seem a little complicated but it is actually very easy if you are well organised. Cardamom is also nice with this or serving on a bed of smashed garlic sweet potato. Preserved lemon is great in the stuffing also.