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.