- 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.
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