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
2 cups plain Greek yogurt
Handful fresh Thai basil leaves, chopped
1 teaspoon cumin seeds
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
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.
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