Make the batter: Mix egg with the milk, then stir in the flour and baking powder, mixing until smooth. Cover and let stand at room temperature 30 minutes.
Make the topping: Combine the ingredients, beating well. Set aside, refrigerated until needed.
Heat 1 tablespoon olive oil in a large skillet over medium heat and add the lamb, cinnamon, salt and pepper and a pinch of paprika. Brown, gently breaking up the chunks, about 10 minutes. Drain off any excess fat. Add the onion, parsley and garlic. Cook covered for 10 minutes. Stir in the diluted tomato paste and bring to a boil, stirring, 2 minutes. Pour the remaining oil for frying into a large skillet and heat to 375 degrees. Mix the kale leaves one at a time into the batter, coating them thoroughly. Fry the leaves in small batches until brown on both sides. Remove and drain.
Preheat oven to 375. Oil a 3 quart shallow baking dish, and dust the bottom with the bread crumbs. Spread half of the fried kale in one layer. Top with the meat mixture and then the cheese. Cover with the remaining kale and a sprinkle of paprika. Remove the topping from the ice box, stir, and spoon it down the insides of the dish and some on top. Allow to settle for 10 minutes. Bake uncovered for 25 to 30 minutes.
Yield: 8 to 10 portions