(AW) Double Onion Curry

Dopiaza

Well, it's a Saturday night, and time for a curry.
This is another favourite from the spicery, from their Friday Night Curry Club!

 OK, I know Mike will give me grief for not cooking the spiced apple chutney on the BGE, but we were firing it up when we cooked this bit...

 We prepped the meat and veg whilst we warmed the BGE to 400f with the plate setter in legs down, and the dutch oven on it, minus the lid.

 We mixed up the spices, and wizzed it with an onion to make the curry paste...

 Next we melted ghee, and fried some more spices, added the lamb and another onion (quartered).

 When browned, we added water, and the soaked hickory wood for smoking and cooked for an hour with the dutch oven lid off..

Finally, right at the end, we added the juice of half a lemon.... 
Perfect!!!