Begin by marinating the mutton with a pinch of salt and turmeric, ensuring that the flavors seep into the meat. Allow the mutton to marinate for at least 30 minutes.

In a heavy-bottomed pot or pressure cooker, heat oil over medium heat. Add cloves, cinnamon stick, cardamom pod, and peppercorns to the hot oil, infusing the aroma into the dish.

Sauté the finely chopped onions until they turn golden brown, adding a delightful sweetness to the broth.

Add a paste made of 3 tbsp of ginger, garlic, and cilantro leaves to the pot. Cook the mixture until the raw smell dissipates, releasing the herbal essence.

Now, add the marinated mutton to the pot, and continue to cook until it is well-browned and sealed, sealing in the juices and flavors.

Pour in about 2 cups of warm water, ensuring that it covers the mutton, and close the pressure cooker. Allow the mutton to cook for 3-4 whistles or until it becomes tender and succulent.

Once the pressure is released and the mutton is cooked to perfection, remove the mutton pieces from the pot and set them aside, preserving the cooked mutton stock.

To serve as Alni Rassa (Mutton Soup), add a generous amount of freshly chopped coriander leaves to the cooked mutton stock, infusing the soup with its vibrant aroma.

Reheat the soup if necessary and ladle it into serving bowls, garnishing with additional chopped coriander leaves.