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Put the ghee in a large saucepan for which you have a lid, turn on the heat to medium-high and, once the fat is hot, add the chilli and cook for a minute, until lightly coloured. Stir in the curry leaves, cook for 30 seconds, until deeply green and translucent, then strain through a small heatproof sieve set over a small bowl and return the ghee to the pan.
Return the pan to the heat, add the carrots, ginger, turmeric, sugar and a teaspoon and three-quarters of salt, and stir to combine. Pop the lid on the pan and leave to cook for seven to 10 minutes, stirring once halfway, until the carrots are cooked through, but still have a slight bite (if you like them softer, give them a few minutes longer).
Take off the heat, pour in 60ml warm water, then swirl the pan around so that the water and ghee emulsify. Spoon the carrots on to a serving plate, pour the liquid from the pan over the top, scatter over the chilli and curry leaf mixture, and sprinkle over the black pepper and urfa chilli. Serve with the lime for squeezing on top.