Grind cardamom seeds and coriander to a fine powder using a mortar or grinder.
Mash garlic with salt into a paste.
Mix beef and pork minces vigorously in a bowl until the texture softens.
Incorporate ground spices, turmeric, chilli powder, garlic, and beaten egg into the meat.
Form the mixture into 12 small balls with wet hands.
Flatten the balls onto an oiled surface and place 5ml of cream cheese in the center of each.
Seal the meat around the cheese carefully to ensure no holes remain.
Fry meatballs in groundnut oil for 10 minutes over medium-high heat until cooked through.
Flash-fry halved tomatoes in the same pan, then stir in the yoghurt off the heat.
Whisk vinegar, mustard, and olive oil together to dress the herb and leaf salad.
Serve meatballs on a platter with salad, tomatoes, coriander, almonds, and fried shallots.