Put the cardamom pods, cloves, cinnamon stick, fennel seeds, bay leaves, black peppercorns, whole chili, and ginger into a deep saucepot and add the milk, water, and stock.
Bring to a simmer and let simmer for 10 minutes.
Add the lamb cutlets and simmer very gently for 10 minutes.
Scoop out lamb and strain the liquid into a bowl that is set in an ice bath.
For the batter, start by mixing the dry ingredients in a bowl.
Lightly beat the egg whites in a separate bowl until just frothy and then whisk them into the dry ingredients.
Add the chopped chilies.
Add enough of the cooled milky stock to make a thin batter the consistency of single cream.
Whisking to blend.
Heat enough vegetable oil in the bottom of a deep sided frying pan to give the whole bottom a thick coating.
Dunk the pieces of lamb into the batter and place into the oil, frying a couple minutes a side.