Quail stew

serves 4
ingredients
8 medium quails
1 tablespoon ground cumin
1 tablespoon vegetable oil
15g/1⁄2oz butter
2 large onions, finely chopped
1 tablespoon crushed garlic
1 teaspoon tomato purée
1 teaspoon allspice
4 green cardamom pods
salt and ground black pepper
• Wash the quails thoroughly inside and out, removing all fat from the tops
and bottoms of the quails. Cut each quail in two, with bottoms and
chests separated. Season with the cumin.
• In a large cooking pan, heat the oil and butter. Add the onions and
garlic, and stir until the onions begin to brown. Put the quails in the pan,
turning to brown all over. Next, add the tomato purée, cover the pan
and reduce the heat. Season with salt and pepper, and add the allspice,
cardamom and enough boiling water just to keep a thick sauce. Leave to
cook for 30 minutes until well done.
• Remove the cardamom, and serve hot.