Combine all spices together and grind into a fine powder. Set aside.

Heat oil in a large vessel over medium-high heat. Add onions and sauté until lightly browned, about 5 to 10 minutes.

Add garlic and beef, and sauté until the beef (or lamb) has a good sear on it, about 3 to 5 minutes. Reduce heat to medium, and add salt, 2-tablespoons of the prepared spice mix, and 8-cups water. Cover and cook until the meat is tender, about 1 to 1½-hours. Add splashes of water as necessary to help tenderize the meat.

Once the meat has reached fork-tenderness, strain the broth and pick out the meat. Discard strained spices and vegetables. The stock and meat will be cooked with the rice.

Heat oil in a large skillet over medium heat. Add shredded carrots and sugar, and sauté until softened, about 3 minutes. Transfer to a covered dish.

In the same skillet, add the soaked raisins and sauté until plump, about 1 to 2 minutes. Transfer to a covered dish.

In a large vessel, combine 6-cups of prepared broth (if there is less broth, simply add more water), prepared meat, remainder of the prepared spice mix, and drained rice. Check seasoning; take into account that the added rice will need salt. Once boiling, cover and reduce heat to low and cook for 30 minutes (do not uncover). Remove from heat, and allow the rice to sit undisturbed (do not remove lid) for an additional 10 minutes. Gently fluff the rice and transfer to a serving dish. Garnish with prepared sautéed carrots and raisins.