In a deep saucepan, heat the ghee over medium heat until shimmering. Add the yellow onions and sauté for about 8-10 minutes until golden brown and caramelized. Remove the onions and set aside.

In the same saucepan, add the lamb and sear for 5-7 minutes until browned on all sides. Sprinkle in the garam masala, ground cardamom, ground cinnamon, and black pepper. Stir until fragrant, then add water and reserved onions; bring to a boil.

Reduce the heat to low, cover, and let the lamb simmer for about 1 hour, stirring occasionally until tender.

Meanwhile, toast the almonds in a small skillet, then sauté the carrots until softened. Add the raisins to the carrots and cook until plump, sprinkling with sugar if desired.

In a separate large pot, bring water to a boil and add basmati rice. Cook according to package instructions until tender, then drain and fluff with a fork.

Return the rice to the saucepan with lamb, gently blending everything. Create wells in the rice for lamb and carrot-raisin mixture.

Cover the saucepan tightly and steam for 30 minutes on low heat.

Gently fluff the kabuli pulao and serve, garnished with sautéed carrots, raisins, and toasted almonds.