Heat ghee in a large pot, and add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until they become golden brown.
Add water, MAGGI Chicken Stock, all the spices and the tomato juice. Cover and cook over low heat for 1½ hours or until meat is cooked.
When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked.
Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.
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