1) Flour quail and sprinkle with garlic paste, salt, black peppers, red chilli powder, cayenne peppers and lemon juice. Melt butter in a frying pan and brown quail well, turning often. Add the chicken stock and tomatoes. Cover and cook for 20 minutes.

2) Put quail on hot platter and cover with aluminum foil. Add mushrooms and cook until tender Add flour to pan and cook until thickened. Pour over quail and sprinkle with parsley.