Special Mutton Yakhni

Add 3 tablespoons (12 g) coriander seeds, 2 tablespoons (16 g) black peppercorns, and 1 teaspoon (3 g) cumin seeds to a small pan. Heat the pan to medium heat and dry roast the spices until the spices become fragrant or start popping. Remove the spices and set aside to briefly cool.

Take a cheesecloth; add the toasted spices, 3 inch (40 g) ginger, and 4 (10 g) garlic cloves; and tie with butcher's twine to create a spice satchel. If you don’t have a cheesecloth, you can filter the spices out using a fine mesh strainer at the end of the broth making process.

Add spice satchel, mutton, water, onion halves, salt, and turmeric to a large stock pot and bring to a boil. Once boiling, cover the pot and reduce heat to medium-low for 2-3 hours or until the meat is tender and falling off the bone.

Add all the ingredients to the Instant Pot and set on the high pressure setting for 50 minutes. You can release the pressure in the Instant Pot or allow it to naturally vent.

Once the soup is done simmering, allow it to briefly cool. Take a large clean heat-proof bowl to pour the soup into. If using a spice satchel, simply remove the spice satchel and fish the big pieces of onions out. If you didn’t use a spice satchel, filter out the soup with a fine mesh strainer and use tongs to add the mutton pieces back into the filtered broth.

When the soup is done with the long simmer, add 2 teaspoons oil to one side of a small sauté pan on medium heat. Add the ½ teaspoon cumin seeds into the oil and wait until they start dancing or popping in the oil. Once they do, add the 3 dried red chilis and 20 curry leaves. The curry leaves will pop in the oil, at which point you can turn off the heat.

Pour the spices and infused oil on top of the mutton soup.

Taste for salt and add more to your liking. Ladle bone broth soup into a bowl and drink on its own or with cooked basmati rice.