Is “ghee” clarified butter or beurre noisette?
Judging from those Wikipedia articles:

Clarified butter is rendered butter, which means that the solids are removed.
Beurre noisette is browned butter, which contains the solids.

Ghee is slightly-browned (it should have a golden color) butter that is rendered. So you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter.