Heat the ghee in a large skillet over medium heat.
Chop the onion and carrot. Add to the heated skillet. Stir occasionally, making sure the onions don’t burn.
Chop the garlic and add to the skillet once the onions become translucent (about 8 minutes). Stir in the garlic until fragrant (about 1 minute) and be careful to not let the garlic burn.
Add the ground yak to the skillet and break up into small chunks.
Add the seasonings when the meat is mostly brown, but there is still a little pink left.
Once the meat has browned entirely, add the tomatoes and coconut milk. Combine, turn down the heat to low, and let simmer for another 10 minutes.
Serve over spaghetti squash, zoodles, cauliflower mash, or sweet potato mash! Add fresh basil on top and enjoy!