Cook lamb in a large nonstick skillet over medium-high heat until lamb is browned, stirring to crumble. Drain in a colander.
Coat pan with cooking spray; place over medium heat until hot. Add onion, carrot, and celery; cook 8 to 10 minutes or until vegetables are tender. Add lamb, cinnamon, and next 6 ingredients to vegetable mixture; cook 1 minute, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed.
Place lamb mixture in a serving bowl; sprinkle with mint and pine nuts.