Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, raisins, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Quarter the lime(s).

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Carefully drain off and discard any excess oil. Carefully add the tomato achaar and 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the sour cream, cilantro sauce, and the juice of 2 lime wedges (or 4 wedges for 4 servings). Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and carrots and sauce. Garnish with the crispy onions. Serve the remaining lime wedges on the side. Enjoy!