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Combine first 5 ingredients in a small cast-iron pan over medium heat; cook 5 minutes until toasted and just beginning to smoke, stirring occasionally. Remove from heat. Place spice mixture in a spice or coffee grinder; process until finely ground. Add the chilli powder. Set aside
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Return pan to medium heat. Add 1 tablespoon oil; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Remove from heat; cool completely.
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Combine spice mixture, onion mixture, breadcrumbs, a couple of good pinches of salt, lamb, and egg in a large bowl. Do not overwork. Shape mixture into 16 meatballs. Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add meatballs; cook 3 minutes, on each side.
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Add kale, stock, and some more salt to taste; bring to a boil. Reduce heat, cover, and simmer 4 minutes. Remove from heat; let stand, covered, for 5 minutes. Check seasonings- salt and pepper if needed.
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Combine yogurt, lemon juice, and ground cumin in a small bowl. Spread 2 tablespoons yogurt mixture in bottom of each of 4 shallow bowls. Top with 1/2 cup rice and 4 meatballs. Sprinkle evenly with pine nuts and mint.