Gutsy Goan Beef Vindaloo Naaco

Spice blend:

2 tablespoons cumin seeds

2 tablespoons coriander seeds 

2 tablespoons black peppercorns 

1 tablespoon brown mustard seeds 

1 tablespoon fennel seeds 

1 teaspoon nigella seeds 

1 teaspoon ground turmeric 

1 teaspoon fenugreek seeds 

1 teaspoon whole cloves 

6 to 8 green cardamom pods (1 teaspoon)

1 black cardamom pod

One 3-inch stick cinnamon, broken into pieces 

8 to 10 dried Kashmiri chiles or 2 tablespoons crushed red pepper 

6 dried round chiles, or 1 tablespoon chipotles in adobo

6 dried red chiles, or 1 tablespoon ancho chile powder

2 1/4 pounds brisket, cut into 1-inch cubes 

1/4 cup balsamic vinegar 

1/8 cup white wine vinegar 

1 fresh green chile such as serrrano, thinly sliced 

2 tablespoons vegetable oil, preferably grapeseed

2 white onions, thinly sliced 

1 head garlic (about 10 cloves), thinly sliced 

One 2-inch piece ginger, peeled and thinly sliced 

1/2 cup red wine 

One 28-ounce can crushed tomatoes 

2 star anise 

4 bay leaves 

2 tablespoons kosher salt 

2 tablespoons dark brown sugar 

Yogurt chutney:

2 cups plain Greek yogurt

Handful fresh Thai basil leaves, chopped 

1 teaspoon cumin seeds 

To serve:

6 to 8 pieces naan bread, warmed

1 to 1 1/2 cups thinly sliced cucumber

1 to 1 1/2 cups thinly sliced carrot

1 to 1 1/2 cups thinly sliced red onion

Juice of 1 lemon 

Handful fresh cilantro, chopped 

1 cup feta cheese, crumbled