Heat 2 tbsp oil in a deep, heavy-based saucepan.
Add chopped onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
Add cubed boneless mutton 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 oil to a frying pan and lightly brown/toast ⅓ cup sliced almonds. Remove from pan, leaving oil 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 granulated sugar and set aside.
Wash and strain rice. Bring 6 cups water 1.5 litres a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
Remove the cooked mutton and ½ cup 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 mutton 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.