Wash meat in cool water, dry, cut into thin rectangular chunks and chop them.

Mix mustard with tomato sauce, coriander, ginger, salt, pepper and nuts. Brush the meat with the mix on one side, roll tightly and fix them with little skewers. Fry the rolls in vegetable oil until ready over low heat.

Cover the ready rolls with yogurt and cool.

Put the rolls on a serving platter while serving, garnish with greens, use vegetables as side-dish.