Put your garlic, ginger, jarred peppers, red chillies, tomato puree, paprika, garam masala, ground cumin, tumeric, ground coriander, half of your vegetable oil and your 1 teaspoon of salt in a blender. Then blend for a couple of minutes until you end up with a smooth paste. If you don't have a blender, you can bash all of those ingredients in a pestle mortar until you get a paste.

Pre-heat a pot or a large pan on high heat, season your diced lamb with salt and pepper, add your other half of your vegetable oil to a pan and then add the lamb. Fry the lamb for a few minutes to give it some colour.

From there, add your paste from the blender, your bay leaves, cloves and cardamom pods. Cook in the pan for a further 2-3 minutes. Add your stock and once the mixture is boiling, turn the heat down and simmer the mixture for about 5 minutes. Transfer your curry mixture to your slow cooker (and if you have any bones left over from the meat, add them to the slow cooker as well). Cover with the lid a cook on low for at least 4 hours.

Serve the curry with some some rice, some poppadoms and some steamed or boiled vegetables and enjoy. Oh and watch out for those bay leaves, cloves and cardamom pods when you serve. You don't want to be chomping down on any of them while eating.