For the stuffing, finely dice mutton, fat, spleen, kidney lungs and onions or put through a meat-grinder. Soak rice in 1/2 cup of water. Add salt, cumin and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of sheep's intestines with a thread and hold open end with funnel inserted. Fill entire length of intestine with stuffing, and tie the end, leaving a little space for expansion of the filling while cooking. Cut into slices and serve either hot or cold.