In a medium pressure cooker, slow cooker, or stockpot over medium heat, combine the bones, onion, garlic, ginger, tomato, cumin seeds, salt, and oil, ghee, or butter. If using, also add the celery and carrot.

Cook, stirring occasionally, until the cumin seeds brown.

Add the water.

If using a pressure cooker, cook under pressure for 8 to 10 minutes.

If using a slow cooker or cooking on the stove, bring to a boil, reduce the heat to low. Simmer for a minimum of 2 hours, or up to 48 hours if using poultry; up to 72 hours for beef or lamb. A longer simmer time allows for greater gelatin and collagen to be released from the bones.

Once done simmering, strain the broth and discard the solids.

Allow to cool, or use in other recipes that call for broth or stock. The broth can be stored in the refrigerator for 5 to 7 days.