1Heat oil in a large heavy bottom pan. Add onion and cook for ten min. or until tender. Cook garlic and ginger for one minute and remove, set aside.
In same pan brown the lamb and set a side
2Put onions, garlic and ginger back into pan with lamb on top. Season with salt and pepper and gradually stir in pomegranate juice a little at a time. Allow juice to evaporate before adding second half of juice making sure you scrape up little bits from pan. There should be very little liquid left.
Add cumin, nutmeg & cardamon to pot and stir for one min.
3Stir on yogurt.
Cover pan tightly and cook gently for 30-40min, until the lamb is tender. Check from time to time so lamb isnt sticking, if necessary add a little water.
Serve over rice and garnish with pomegranite seeds and fresh mint.