Put a pot of water on to boil. Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot, and celery; cook, covered, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, coriander, salt, pepper, cumin, and cinnamon. Cook, stirring, until the vegetables are well coated and the spices are fragrant, about 45 seconds. Increase the heat to medium-high and add bison. Cook, stirring and breaking it up with a wooden spoon, until no longer pink, 4 to 6 minutes. Add pomegranate juice and scrape up any browned bits. Stir in tomatoes and juice, 3/4 cup cilantro, mint, and lemon juice. Bring to a simmer. Reduce heat; cook, uncovered, maintaining a gentle simmer and stirring occasionally, for 15 minutes. Add a little water if the sauce gets too thick; if it's too thin, increase the heat and boil for a few minutes. Season with more pepper and lemon juice, if desired. Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain and divide the pasta among 8 shallow bowls. Spoon the sauce over the noodles and garnish with a dollop of yogurt and a sprinkle of the remaining cilantro. Carb Servings: 3 starch, 2 vegetable, 2 lean meat, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (80% daily value), Zinc (26% dv), Magnesium (23% dv), Iron (20% dv), Vitamin C (15% dv).