Moroccan Sous Vide Lamb Shoulder

Whole spices, toasted and ground

• 6 tbsp Cumin seed
• 4 tbsp Coriander seed
• 2 tbsp Fennel seed
• 1 tbsp Black peppercorn
• 2 tsp White pepper
• 12 each Green cardamom pods
• 4 each Cloves
• 2 each Cinnamon sticks

Ground spices, added after grinding

• 4 tbsp Smoked paprika
• 2 tbsp Sweet paprika
• 2 tbsp Ginger powder
• 1 tbsp Turmeric
• 1 tsp Nutmeg
• a pinch Saffron
• 1 tsp Kashmiri masala

The aromatic paste

• 4 each Onions, large
• 20 each Garlic, cloves
• a large bunch Coriander
• a large bunch Mint
• 3 each Preserved lemons
• 3 tbsp Tomato paste

The liquids

• 300 ml Olive oil
• 120 ml White grape vinegar
• 150 ml Orange juice
• 80 ml Lemon juice
• 120 g Honey or palm sugar

Salt

• 180 g to 225 g Salt, 1.2 to 1.5 percent of the meat weight, here for 15 kg

In the bag, per shoulder

• a knob Butter
• Thyme
• a tiny piece Cinnamon
• a strip Orange peel