Lamb bhuna with pilaf rice and onion relish

For the lamb:

500g lamb, diced

1 tsp cumin seeds

2 tsp coriander seeds

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp fenugreek seeds

1 tsp Kashmiri chilli powder

1 onion

2cm piece fresh ginger

4 garlic cloves

½ tin of chopped tomatoes

1 tsp sea salt

150ml water

For the rice:

400g basmati rice

½ onion thinly sliced

1 stick cinnamon

2 pods cardamom

2 tbsp coconut oil

1 tsp salt

30g flaked almonds

30g sultanas

For the onion relish:

1 medium onion

juice of 1 or 2 limes

½ tsp salt

½ tsp caster sugar

30g desiccated coconut