Heat a saucepan over high heat. Add the oil and once very hot, add the lamb. Do not overcrowd the pan. Season with salt and pepper. Sear on all sides until golden brown. Remove the lamb from the pan and set aside.
In the same pan, turn the heat down to medium low and add the red onions and cool until very soft and brown , 15 minutes. Add the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamon, cloves, cinnamon, allspice, and tomato paste. Mix to combine.
Add the beef stock and stir to combine all the ingredients. Bring the sauce to a boil and return the lamb back to the pot. Let it simmer under medium low heat for 1 hour. Stir occasionally. The lamb should be very tender.
To start the pilau, melt the ghee is a shallow pot over medium heat. Add the onions and cook until caramelized, 20 minutes.
Add the cabbage, carrots, garlic, and ginger and cook until the vegetables are softened. Season with salt and pepper, cumin, curry powder, and cardamon.
Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise. Let it cook over low heat for 20-25 minutes until the water has absorbed and the rice is fluffy.
Remove the bay leaf, cinnamon stick, and star anise.
Serve on a large platter with the lamb and sauce spooned on top.