Heat oil in skillet over medium-high heat. Once wisps of smoke appear, add remaining lamb, salt, and pepper. Break-up lamb into small bits while cooking, around 5 minutes. Pour in ½ cup water and cook over low heat, uncovered for 15 minutes. Once the water has evaporated and meat begins to brown, stir in nuts, cinnamon, allspice, parsley, salt and pepper. Cook for another 2 minutes and remove from heat. Cool slightly, then fold in yogurt and pomegranate molasses. Adjust seasonings if necessary.