Curried gallimimus
4 Servings
Ingredients
| Quantity | 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 | Minced green onions; garnish | |
| ½ | teaspoon | Coriander; ground |
Directions
*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@...) ()