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@...) ()