Panch phoron soda bread with lamb keema curry

For the panch phoron soda bread:

4 tbsp vegetable oil

1 medium onion, halved and thinly sliced

3 garlic cloves, finely chopped

2 tbsp panch phoron, plus a little extra to sprinkle on top

1 tbsp ground turmeric

500g plain flour, plus extra for dusting

1 tsp bread soda a small bunch of fresh coriander, leaves and stalks finely chopped

1 tsp salt

a pinch of freshly ground black pepper

350ml buttermilk

1 medium egg, beaten

For the lamb keema curry:

2 tbsp vegetable oil

1 medium onion, halved and thinly sliced

3 garlic cloves, finely chopped

2 fresh red chillies, deseeded and finely chopped

a thumb-sized piece of fresh ginger, peeled and grated

500g minced lamb

2 tbsp panch phoron

2 tbsp curry powder (mild or hot – your choice)

1 tbsp ground turmeric

1 x 400g tin of chopped tomatoes

200g frozen peas

2 tbsp natural yoghurt

a small bunch of fresh coriander, leaves and stalks finely chopped