Lamb Barbacoa with Masala Adobo
For this dish, chefs Saqib Keval and Norma Listman of Masala y Maíz in Mexico City draw from Indian and Mexican cooking techniques for a one-of-a-kind flavor profile. The restaurant version uses bone-in lamb wrapped in maguey leaves. We found that you can cook the dish in a smaller Dutch oven if you use boneless lamb and omit the leaves—the results are just as spectacular. Fenugreek seeds, available online or at specialty stores, add complexity and a light sweetness to Indian cooking.