A vegetarian stew with the sweet and sour flavours of dates and tamarind and the warm heat of freshly ground cumin.
Heat a frying pan and dry fry the cumin seeds until fragrant. Grind in a spice blender, or grind in a pestle and mortar until smooth. Set aside.
Add the oil to the frying pan over a medium heat and fry the onion and garlic for about four minutes, or until softened.
Add the ginger and cook for a further two minutes.
Add the lentils, ground cumin, bay leaves and stock. Stir in the tamarind paste and bring to boil before reducing the heat to a simmer for 30 minutes, or until the lentils are soft.
Five minutes before the end of cooking time stir in the dates.
Serve the lentil stew with pomegranate seeds and mint sprinkled over, and watercress and flatbreads alongside.
