Finely chop fatty mutton and combine well with onions, raw egg, cumin, cayenne pepper, salt. Make stiff dough out of flour, salt, egg, and water, let stand for 10-15 minutes. Cut dough into 150 g pieces, and roll out each piece into small flat rounds. Place a heaping tablespoon of filling in the center, pinch edges up around the filling without completely enclosing. Place manti on greased layer of kaskan, and steam for 1 hour.