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In a large bowl combine the meat, onion, garlic and spices. Mix thoroughly.
Heat a large saucepan or cast iron pan over med-high. Once it's very hot, use a spoon or your hands to place small, irregular chunks of the mince mixture onto the pan.
Leave it to cook, undisturbed, for 6-9 minutes, until crisp and deeply caramelised on the underside.
Meanwhile, combine all the ingredients for the cucumber yoghurt.
Toss the meat around the pan, add the pine nuts & currants, and continue to fry for an additional 2-3 minutes until the meat is cooked.
Spread the yoghurt on a serving platter and spoon the meat on top. Drizzle with pomegranate molasses and a sprinkle of fresh mint.
Serve in pita wraps or with rice.