Is “ghee” clarified butter or beurre noisette? Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem to suggest that it's always clarified butter, some that it's always beurre noisette, others that it can be either of the two depending on regional variations, and then it also might just be something in-between. Can someone clear up my confusion? Does it make (much) of a difference for cooking Indian recipes (I presume not, as ghee plays a less prominent role in a curry than beurre noisette does when it's used as a sauce).
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.