Braised Giblets
1 kg giblets
2 large Onions sliced
� cup Margarine
� cup Flour
1 teaspoon Salt
� teaspoon Paprika
� teaspoon Pepper
� teaspoon Rosemary
� teaspoon Curry powder
� teaspoon Turmeric
2 cup Hot water
Put flour and spices into paper bag. Shake giblets to coat. Melt margarine, add onions, and saute 2-3 minutes. Add contents of paper bag to pan. Stir well, then add hot water. Reduce heat to simmer, cover and cook 3 1/2 hours, stirring every half hour. Serve with rice or mashed potatoes.