Whisk together the cinnamon, cloves, ginger and cumin in a small bowl.
Cut the lamb into 1-inch cubes and put in a large bowl. Sprinkle with the spice mix, season with salt and pepper and toss. Set aside.
Whisk together the tahini, yogurt, lemon juice, 3 to 4 tablespoons of warm water and a pinch of salt in a small bowl. Set aside.
Pour enough oil into a large deep skillet to come 1/3 of the way up the sides. Place over high heat until the oil registers 340 degrees F on a deep-fry thermometer; this will take about 2 to 4 minutes.
Carefully add the lamb to the hot oil and fry until the cubes are brown and crispy on the outside, about 3 minutes. Remove the lamb with a slotted spoon and place on a wire rack set over a baking sheet. Sprinkle with salt.
Roughly chop the mint and thinly slice the onion into half rounds from root to stem.
Combine the pomegranate molasses and 2 tablespoons of warm water in a medium bowl. Add the lamb and toss to coat. Divide the lamb evenly between the flatbreads, top each with a drizzle of tahini sauce and sprinkle with onion, mint and pomegranate seeds.