Prepare jasmine rice according to package directions.
Meanwhile, heat oil in a large skillet set over medium heat; cook lamb, cinnamon, cardamom, allspice and nutmeg for 8 to 10 minutes or until lamb is browned and cooked through. Season with salt.
Add cooked rice, 1/4 cup mint leaves, pine nuts, raisins and chicken broth to skillet; stir to combine.
In a small bowl, combine yogurt and ½ cup cucumber; spread onto platter or bowl. Top with lamb mixture. Sprinkle with remaining cucumber and mint before serving.
Serve with grilled pita or naan bread.