Ingredients

• 20 lbs Lamb/Mutton foreshoulder, shoulder, neck, breast meat, ground

• 120 g Salt

• 6 Tbsp Smoked Paprika

• 3 Tbsp Montana Mex Mild Chile Seasoning

• 5 tsp Ground Black Pepper

• 10 Tbsp Fennel Seed

• 6 Tbsp Cumin

• 6 Tbsp Coriander

• 10 tsp Cinnamon

• 5 tsp Montana Mex Jalapeño Seasoning

• 4 tsp Ground Nutmeg

• 1/2 Cup Olive Oil

• 42 Cloves Garlic, finely chopped

• 2 Cups Fresh Mint

• 4 Cups Fresh Cilantro

• 24 - 30 Tbsp Harissa (OPTIONAL)