Place the lamb meat into a large pot over medium heat and add 2 cups of water. Cook the meat, breaking and crumbling it frequently with a wooden spoon until it is cooked and becomes brown, about 10 minutes. 

Add the cilantro, mint, and olive oil, and mix evenly. Add the rice and salt and stir well. Increase the heat to high and bring the mixture to a boil. Cover the pot with a small kitchen towel or paper towel and place the lid above the towel. Reduce the flame to low and cook until all the liquids are absorbed and the rice is done, about 35 to 40 minutes.

To serve, transfer the oshi bakhsh into a wide serving platter and sprinkle with pomegranate seeds mixing some into the rice and sprinkling the rest of the pomegranate seeds on top. Serve the oshi bakhsh hot with some lemon wedges on the side.