Put the carrot slices into a medium sized saucepan.
Add enough water just to cover the carrots and bring it to the boil over moderate heat.
Cover the pan and cook the carrots for 15 minutes, or until they are firm but tender when pierced with a skewer.
Using a slotted spoon, remove the carrots from the pan and transfer them to a bowl.
Reserve 5 fluid ounces [5/8 cup] of the cooking liquid.
In a medium sized saucepan, mix together the oil, salt, pepper, cinnamon, cumin seeds, garlic and thyme over very low heat.
Simmer for 10 minutes.
Add the reserved cooking liquid and the bay leaf, cover the pan and simmer for a further 15 to 20 minutes.
Add the carrots to the saucepan.
Toss them in the sauce and cook for 2 to 3 minutes to heat the carrots thoroughly.
Sprinkle over the lemon juice, remove the bay leaf and serve immediately, if the dish is to be eaten hot.