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Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl and mix well to combine. Chill until ready to serve.
Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
Heat a large well-seasoned cast-iron skillet over medium-high heat until very hot.
Divide beef into large, irregular chunks using two spoons or your hands and drop into the skillet. Cook undisturbed until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
Using a wooden spoon, toss the meat and break up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt.
Spread the yogurt on the bottom of a serving platter and top with the crispy meat.
Finish with a drizzle of pomegranate molasses if using and garnish with mint leaves. Serve with warmed pita or rice.