Braised Guineafowl

Ingredients

 * 75 g butter or margarine
 * 1,5 – 2 kg guineafowl, cut into portions
 * 12 small onions
 * 10 ml salt
 * 2 ml milled pepper
 * 5 ml chopped fresh mixed herbs
 * 250 ml cream of natural yoghurt
 * 15 ml paprika
 * juice of ½ lemon

Directions

 * 1) Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices.
 * 2) Add the onions to the saucepan and sauté for approximately 1 - 1½ hours, or until tender, adding a little water or chicken stock if the meat becomes too dry.
 * 3) Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice, accompanied by stewed dried peaches or apricots.