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PdfToast spices mentally: Combine 0.5 teaspoons ground cumin, 0.5 teaspoons ground coriander, 0.3 teaspoons cinnamon, and 0.3 teaspoons cayenne pepper in a small bowl. Set aside.
Build aromatics: Heat 1 tablespoons neutral oil for cooking in a large skillet over medium-high heat. Add 2 onion, finely diced and cook until softened, about 3 minutes. Add 2 garlic cloves, minced and 1 tablespoons fresh ginger, minced, cook for 30 seconds.
Brown lamb: Add 1.5 pounds ground lamb to the pan and cook, breaking it apart, until browned, about 5-6 minutes. Drain excess fat if needed.
Bloom spices: Sprinkle the spice blend over the lamb and stir constantly for 1 minute to coat and bloom the spices.
Finish with citrus: Add 3 tablespoons lemon juice and 0.5 tablespoons pomegranate molasses, toss well, and cook for 1 minute. Remove from heat and stir in 0.3 cups fresh mint, chopped. Season with 0.5 teaspoons kosher salt.
Assemble and serve: Spoon filling into lettuce leaves and top with 0.3 cups pomegranate seeds and extra 0.3 cups fresh mint, chopped. Serve immediately.