Heat 2 tbps ghee or olive oil in a deep, heavy-based saucepan.
Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
Add 1 lb 2 oz cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (½ tsp garam masala, ¼ tsp ground cardamom, ¼ tsp ground cinnamon, ¼ tsp freshly ground black pepper) and 1 tsp of salt.
Stir over heat for 1 minute, add 1 ½ cups water, then return onion to the pan. Cover and simmer for one hour.
While the meat is cooking, add ¼ cup ghee to a frying pan and lightly brown/toast ⅓ cup sliced almonds. Remove from pan, leaving ghee behind.
Add 1 ½ cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp granulated sugar and set aside.
Wash and strain rice. Bring 6 cups water(1.5 litres, 51 oz) to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
Remove the cooked lamb and ½ cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.
Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.