For the curry, drain the lentils and knead with your hands with the garam masala, minced meat, salt and pepper. Shape approx. 12 finger-length rolls from the measure with moistened hands. Fry brown all over in a pan heated with olive oil.
Put the rice in a saucepan with twice the amount of boiling water and the cardamom and cook according to the instructions on the package with the lid on. When the rice is cooked and the water has absorbed, stir in the drained beans and peas.
Cut the tomatoes into pieces, peel and finely chop the ginger, chop the spring onions and core and chop half a chilli pepper. Puree together with turmeric, honey, curry paste and coconut milk in a blender and then pour the sauce into the pan over the meat rolls. Bring to the boil and then simmer for a few minutes over medium heat. To taste.
Arrange the meat rolls with the sauce and the rice. Spread some yoghurt on top and sprinkle with coriander leaves. With lemon wedges and z. B. Serve naan bread.