200 g (18 îz.) mutton, sheep's intestines, 200 g (7 îz,) lungs, 1 spleen, 1 kidney, 100 g (3 1/2 îz,) mutton fat, 5 onions, 200 g or 1 cup rice, 1/2 cup water, salt, black pepper, cumin.
For the stuffing, finely dice mutton, fat, spleen, kidney and onions or put through a meat-grinder. Soak rice in 1/2 cup water. Add salt and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rob 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 end, leaving a little space for expansion of the filling while cooking. Put in cold water and boil for 30 minutes. Cut into slices and serve either hot or cold.
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