Recipe courtesy of Naaco

Gutsy Goan Beef Vindaloo Naaco

  • Level: Easy
  • Total: 8 hr 15 min (includes marinating and cooking)
  • Active: 40 min
  • Yield: 6 to 8 servings
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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 


  1. Make the spice blend: Combine the cumin, coriander, peppercorns, mustard, fennel, nigella, turmeric, fenugreek, cloves, green and black cardamom, cinnamon and Kashmiri, round and red chiles in a spice grinder and grind until the mixture is a fine powder.
  2. Marinate the beef: Combine the brisket, balsamic vinegar, white wine vinegar, green chile and 1/4 to 1/2 cup of the spice blend, depending on desired heat level, in a large bowl. Reserve the remaining spice blend for another use. Mix thoroughly and marinate, covered, in the refrigerator, for at least 4 hours, or ideally overnight.
  3. Make the vindaloo: Heat a large Dutch oven or other large heavy pot over medium heat. Add the oil, onions, garlic and ginger and cook until beautifully soft and medium brown in color, 12 to 15 minutes. Add the red wine to the pot to deglaze and cook for an additional 2 minutes. Add the beef and marinade, tomatoes, star anise and bay leaves. Give the mixture a couple of really good stirs, and then sprinkle with kosher salt and brown sugar.
  4. Bring the vindaloo to a boil. Reduce the heat and simmer, covered, until the meat is very tender, about 4 hours, removing the lid for the final 30 minutes of cooking. (To cook in the oven, transfer to an oven-safe dish, cover with foil, and cook at 350 degrees F. until the meat is very tender, about 4 hours.) Remove the star anise and bay leaves and season with salt if necessary.
  5. Make the yogurt chutney: Combine the yogurt, basil and cumin in a bowl. Mix well and chill until ready to serve.
  6. To serve: Top each warm naan with beef vindaloo, cucumber, carrot, onions, a squeeze of lemon juice, yogurt chutney and feta cheese. Wrap up and serve immediately.

Cook’s Note

The beef vindaloo can also be served plated with basmati rice, yogurt chutney and naan bread on the side. Sprinkle with a handful of chopped fresh cilantro.