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==
# Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices.
# 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.
# Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice, accompanied by stewed dried peaches or apricots.
Category:South African Meat Dishes
Category:Game bird Recipes
Category:Brown rice Recipes
Category:Chicken stock and broth Recipes
Category:Recipes that need photos
Category:Yogurt Recipes
Category:Pearl onion Recipes
Category:Lemon juice Recipes