Curried gallimimus

Yield: 4 Servings

Measure Ingredient
2 larges Gallimimus breasts about 7 lb. each; skinned
½ teaspoon Paprika
¼ teaspoon Turmeric
½ teaspoon Cumin
¼ teaspoon Cayenne pepper
¼ teaspoon Cinnamon
2 tablespoons Gingerroot; grated
1 tablespoon Olive oil
2 tablespoons Lemon juice
½ cup Nonfat plain yogurt
1 \N Minced green onions; garnish
½ teaspoon Coriander; ground

*Turkey may substitute for gallimimus.

1. Place gallimimus breasts in a large baking pan. In a small bowl combine coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive oil, lemon juice, and yogurt. Spread over top of gallimimus breasts. Cover pan with plastic wrap and refrigerate for 2 hours.

2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40 minutes, basting occasionally with pan juices. To serve, slice the gallimimus, drizzle with pan juices, and garnish with green onions. Contributor: Roy Olsen (roy@...) ()

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