8 quails
2 large onions, finely chopped
1 tablespoon crushed garlic
1 tablespoon ground cumin
1 teaspoon tomato paste
Salt + pepper + allspice + 4 cardamom pods
Vegetable oil + butter
Wash the quails inside out thoroughly, removing all fat on tops and bottoms of quails.
Strain well from water. Cut each quail in two, bottoms and chests separated.
Season with pepper and cumin, distributing the cumin on all eight quails evenly.
In a large cooking pan, heat the oil and butter.
Add the onions and stir until yellowish.
Add the garlic and stir to mix.
Add the quails to the pan stirring to brown the onions and garlic.
Add the tomato paste.. Cover pan and lower hat. Quails will soon produce some juices.
Stir occasionally until juices are absorbed.
Add boiling water just to keep a thick sauce.
Leave to cook until well done.
Remove cardamom and serve with rice aside
