Fifty Weeks, Fifty Curries: Week Three: Aab Gosht

I've been waiting for this one since I saw it while flipping through the book, because it's not only different from the Thai curry I always used to eat, it's also different from any curry I have ever eaten. Sure, the curries we usually eat are "milk"-based in that they use coconut milk, but that's not the same as using a dairy base. There's also a note in the beginning that this is one of the few curries in which no chilis are used at all, so I was curious what it would taste like.
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