Dry roast coriander seeds, black peppercorns, and cumin seeds in a small pan over medium heat until fragrant and starting to pop.

Allow the roasted spices to cool before making the spice satchel.

Place toasted spices, ginger slices, and garlic cloves in cheesecloth and tie securely.

Alternatively, use a fine mesh strainer at the end of the broth-making process.

In a large stock pot, add the spice satchel, mutton bones, water, onion, sea salt, and turmeric.

Bring to a boil, then cover and reduce to medium-low, simmering for 2-3 hours until the meat is tender.

Add all ingredients into an Instant Pot and set to high pressure for 50 minutes.

Release pressure immediately or allow it to vent naturally.

Allow the soup to cool slightly, then pour into a bowl, removing the spice satchel or straining out spices.

Add mutton pieces back into the filtered liquid.

Heat oil in a small sauté pan, add cumin seeds, and wait until they pop.

Add dried red chilis and curry leaves; pour over the soup.

Taste the soup and adjust salt if necessary.

Serve with fluffy cooked basmati rice or on its own.