Homemade Cream Cheese
Put the yogurt in a pot without stirring. Drizzle with the lemon juice and cook over medium for about 1 minute without stirring, until the yogurt clumps and flakes. Remove from the stove and allow to cool for 5 minutes.
Moisten a linen cloth and place in a sieve. Pour the yogurt into the sieve, and let sit for 1 hour. Drain, and loosen the yogurt flakes gently with a fork. Grind the chiles and detach the seeds from the cardmom pods, Roast the cardamom seeds and coriander for 2-3 minutes until the spices are darkened.
In a mortar, grind the salt finely. Peel and coarsely chop the garlic. Add to the spices and mash in the mortar. Mix with the pepper and grated ginger. Mix with the cream cheese and let sit. Serve on lettuce leaves.