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Natural Born Grillers
27-May-2008
Staring out of the window, it’s not exactly hot and sunny. In fact, rather depressingly, the sky is grey and it has been raining….all day…. So it’s not exactly BBQ weather. But, in anticipation of summer, I close my eyes and feel the warm sun on my skin as I sit in a garden sipping a nice cool drink with the vivid scent of grilled meats skimming my nostrils, I can almost taste the succulent saliva-inducing tender mouthfuls of grilled meats with exotic marinades. I challenge you to deny that this very thought didn’t make your mouth water, even if just a little…? Alas, day dreaming isn’t nearly as good as the real thing, but inspiration has struck and so I begin to think of all the wonderful things I want to try on the BBQ this year.
I must admit that the Brits are not known for their “Grilling skills”… Perhaps it’s a distinct lack of sunshine that casts a grey cloud over their ability to be creative. As a nation, when the majority of Brits brave the great (yet cold) outdoors in order to BBQ, they seem to prefer a selection of previously frozen, grey meat… usually in sausage or burger form, with the obligatory slice of processed cheese and if you are very (un)lucky perhaps the odd undercooked chicken drumstick also makes its way onto the buffet. Overall it’s pretty unappetising and I fail to understand why we follow the same tradition year after year. Now I have nothing against a good burger or some top-notch bangers (Brit slang for sausage) but there is no excuse for poor quality produce. Perhaps it’s cost-related, I hear you ask? Well, perhaps, but with supermarket price-wars at their peak and great deals available everywhere these days, there is no excuse for not putting together a great tasting, good value meal for your BBQ feast.
One of the most endearing things for me personally, when it comes to BBQ’ing, is when suddenly the men get all territorial and caveman-ish about the grilling. It’s absolutely hilarious to watch… Sometimes if there are several men present, it becomes a competitive sport and it makes great entertainment… “Me man…me cook food, me feed family” I’m not exaggerating, this is a direct quote from a friend of mine who undergoes a strange character transformation the second the BBQ is lit. Personally, I’m all for letting the men folk do the grilling, as my talents tend to lie more in the food preparation and table-laying. I’m quite girly in this sense and the idea of standing over a hot grill prodding hunks of meat prompts all kinds of thoughts like “What if I burn myself?” or “God I just know I’m going to wreak of smoke after this!” and my personal favourite “ A sweaty-faced hostess with make-up running down face… Not a good look for me” So over to you Gentlemen… The grill is all yours! The only downside being that despite your 6 hour prep session, they do sometimes claim to have “Done all the work!” Men…. Can’t live with them, can’t grill without them!
Now, the Americans are definitely the world-champions of BBQ’ing, I’m sure they’ll have even awarded themselves that accolade somewhere down the line and perhaps deservedly so, as they definitely know a thing or two about grilling. I will admit that I do love a good Texas / Arkansas BBQ…. Juicy sweet, back-back ribs, pulled pork and burnt ends, yes Ma’am, sign me up! But apart from the odd steak and a few cobs of corn thrown in for good measure, this concludes their repertoire really.
My question is why does BBQ food have to be so damn heavy? It’s not about calories or fat, it’s just about the human capacity for consumption! We all like to chow down when we BBQ, there is no denying it. In fact, over-eating is a very common side effect of BBQ’ing. But what happens when you get bored of the usual suspects and crave something different? Maybe you aren’t hosting a massive party and instead it’s just you and a friend. You don’t have to have a house full of people as an excuse to use your BBQ, grilled food is absolutely delicious any time. So thinking outside the box, what else is there to grill? How about fish? Or vegetables? What about some nice kebabs? And so we cross the pond back to Europe and the Mediterranean. Now THESE are the people who really know a thing or two about grilling with diversity. The Mediterranean is where I shall anchor and tell you about the wonderfully delicate alternatives to the gut-busting, Alka Seltzer requiring, BBQ feasts.
The most well known countries who’s shorelines are lapped by the Mediterranean sea are Spain, France, Italy, Greece, Turkey and Cyprus, to name a few. Their diets are rich in olive oil, fresh fish and meat, cheese, locally sourced produce and lots and lots of carbohydrates. They haven’t quite sold their souls to the fast food devil, quite the way the Americans and British have. The warm sun allows them to grow and harvest vast arrays of fruit, vegetables and olives as well as make fantastic cheeses and excellent wine (with the exception of Turkey, who are obviously Muslim). They even all seem to have some type of skewered kebab that they are fiercely proud of, which are all unique and perfectly native to their own regions.
Fish is also hugely popular on the grill, but sometimes people are put off by how fiddly and fragile fish can be and my tip to cure this fear is to grill the fish whole! One of my favourite fishes to grill are fresh sardines as well as fresh mackerel. Both extremely underrated fish, in a world where so many different types of fish (such as Cod and Haddock etc) are close to extinction, sardines and mackerel are in sustainable and plentiful supply. They are typically very popular in the south of Italy and Sicily where they are brushed with a little olive oil, sprinkled with salt and simply grilled. No BBQ is complete without them. The nature of oily fish makes them a sturdy and ideal candidate for grilling. Protected by their skins, they can handle the searing heat and the skin crisps up nicely to add a smoky flavour to the fish.
Now for the show-offs amongst you, there are some great ways to impress your guests by making some extra special dishes bound for your BBQ. One of my favourite is a fish dish using ‘Pandan’ leaves, which are giant banana leaves, commonly sold in Asian / Oriental speciality stores as well as some supermarkets. Start by brushing the leaves with oil to protect them and make them more flexible and place a piece of fish of your choice in the centre and season well with salt and pepper. Then pour over a mixture of coconut cream, chopped red chillis, chopped cilantro, zest and juice of half a lime and ½ a teaspoon of palm sugar (from Oriental stores) or just brown sugar if you cant find palm sugar. Then wrap the fish with the Pandan leaf, ensuring not to break any part of it, just as you would wrap a Christmas present. Secure with a toothpick that has been soaked in water (so it doesn’t burn) and if you have any leakages, just wrap another leaf around it and again secure with another toothpick. Place the parcel on the least hot part of your grill for about 8 minutes and voila! Thai fish parcels ready for your guests to unravel on their plates… It’s a real talking point of any BBQ.
I also love taking a huge cut of rump steak (sometimes 1kg) and marinating it in soya sauce, sesame oil, a little honey, chopped spring onions, a little crushed ginger and garlic. Then throw the whole beast onto a searingly hot BBQ and char it on both sides, whilst ensuring the inside remains quiveringly rare. Allow it to rest on a wooden board, before carving thin slivers and placing a few slivers onto some tortilla flat bread with some chopped spring onions and either a good teriyaki sauce or just as they are. Truly delicious… !! Using the same type of tortilla flat bread you can make excellent Fajitas too by simply grilling some chicken, slicing it along with some sliced grilled peppers and onions and placing in onto the tortilla bread with a little sour cream / crème fraiche, some salsa and a little guacamole or freshly chopped avocado and a squeeze of lime. Again, absolutely fantastic!!
What about some dessert ideas? Why not char-grill some pineapple? It’s absolutely fantastic. Sweet, juicy pineapples seared with black lines from the grill, served with either a squeeze of lime or a little melted chocolate sauce on the side, is just heavenly! You can also make little aluminium foil parcels of chopped banana and halved strawberries, dotted with squares of dark chocolate and seal the package and place on the BBQ for a few minutes. The end result is a devilishly unctuous mixture of sweet strawberries and soft bananas enveloped in molten chocolatey goodness. It’s a real naughty one and it’s virtually impossible to resist seconds!!!!
You can cook almost anything on your BBQ. You can create parcels of things, vary temperatures and create starters, main courses and desserts. With so much variety beckoning, don’t leave your BBQ in the garage this summer. You don’t need sunshine to BBQ, all you need is good ingredients, a willing griller and someone to share the end result with. Burnt sausages, raw chicken and frazzled burger patties are a thing of the past! This summer I encourage you all to venture beyond your comfort zones and experiment with something new, simple and deliciously different! If you aren’t to make it to the Mediterranean shores this summer, you should certainly be able to bring a slice of the Mediterranean to your own back yard… Happy grilling!
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Still On the subject of Kabobs
by cantloginrightnow! (not verified) on Sun Jun 01, 2008 10:53 PM PDTI will make a point of trying Afghani rice dishes to see what you're talking about. I've had their kabobs at couple restaurants in CA and the cumin stayed with me, either in the marinade or directly on the meat, I'm not positive.
Monda
Lunch Interruptions...& Chelo Kebab dreams....
by Shabnam_Ghayour on Fri May 30, 2008 03:23 PM PDTAhhh! I never actually knew Mirza Ghassemi was supposed to be served with rice. Its always a starter dish in London, which i've grown to love. But thanks! Its great to know more about the history of a dish and how it should be served. As for Taadig & Ghormeh Sabzi, yes, its wrong to charge... And to be honest, the first time i had it in a restaurant was in LA. The trend has now reached London, and they are charging for it... And you are right, once you've had that, the kebab becomes far less enjoyable!
I just have to agree with Anonymouse on something... What is with Afghani food??? Its SO good! Its like the best of Iranian food but spicy!!! Its great. I just love Afghani polow... I remember my Mom's best friend was married to an Afghan and HIS mom made the most amazing food. YUMMMY!
Now YOU guys are making me crave food that i shouldnt be craving!!! My weigh in is on Tuesday...!! I gotta keep losing weight! Just made a great dinner, so im happy, but i shall be dreaming of chelo kebab for the rest of the weekend. Ahhhh....
OK we're getting carried away...
by Monda on Fri May 30, 2008 01:29 PM PDTfrom the main focus here, which is CHELO KABOB.
As far as I'm concerned, hot tea after chelo kabob is needed for digestion (with a bite of baghlava or zoolbia (one split into 3).
I know that chelo kabobis in Calif. and Western Canada have made it their business to offer several appetizer options on their menu (lunch or dinner). Do we need to accomodate them? Absultely Not people! Tahdeeg is wonderful and I must admit to having ordered it (with khoresh bademjun, gheymeh or ghormeh sabzi) but the sad thing was, my chelo kabob arrived and I was no longer excited about having it in front of me!
I agree, Mustokhiar does not go with chelo kabob at all, neither does Mustomoosir. However both are great sides with aragh keshmesh, as Imanverdi and Fardin taught us/me (never saw Malek-Motiee doing that though...and I'm not desputing you dear Anonymouse).
Now to the next issue of having mirza ghassemi for appetizer. Shabnam joon to me, that is a whole different concept and should be treated as such! As Sima pointed, Mirza Ghassemi is a dish by itself, served over rice in shomal. In Tehran people have it as either appetizer or main dish. Could I make a suggestion here? Please try roasting or better yet grilling your tomatos when you make Mirza Ghassemi, in place of tomato paste. And let me know what you think. This fellow uses smoke flavor over his tomato on the grill, works nicely for mirza ghassemi. That smokey flavor is part of its character. Now my mind has shifted toward Shomali dishes!
My lunch break is over and I still haven't actually eaten. You Guys!
OK, this is the last one!
by sima on Fri May 30, 2008 12:58 PM PDTI just had to say LOL LOL LOL to "seer oon marhoom shod..." That is just so perfect in so many ways!
I didn't say appetizers are good
by Anonymouse on Fri May 30, 2008 12:19 PM PDTEspecially the shamshiri ones. By the time you eat it you can't eat anything else. I think that is a meal by itself. Actually Shamshiri charges one amount for one serving of chelo kabob and a higher amount if you want to share the same thing, because it is that large and one person usually can't finish it. Unless you are Mullah cave man hungry.
You know that joke that a mullah ate so much that he died. Then they asked another mullah at the same sofreh, seer shodi (are you full)? He said; seer oon marhoom shod ke mord! Full is that one who died!
No, no, no... no appetizers!
by sima on Fri May 30, 2008 11:35 AM PDTMast-o mooseer, definitely. Doogh, of course. Egg yolk, absolutely required. Tea, a necessity. But appetizers (tahdig and khoresht, mirza ghassemi...) are defnitely not served in Iran. I mean, real chelokababis don't even have anything other than chelokabob on the menu. Appetizers are LA!
Also, if memory serves, mirza ghassemi is served with rice. It's a chelo khoresh from the north. That will definitely ruin the chelo kabob experience. Chelo kabob is the only occasion where I'm definitely a purist. Dizi is another. But don't get started now... it's getting close to lunch time and I've still not finished my piece.
Tadeeg as appetizer
by Anonymouse on Fri May 30, 2008 10:53 AM PDTShamshiri in LA (westwood) serves tadeeg with ghorme-sabzi and khoreshte bademjoon as appetizers. I remember back in 80s they brought it free but last time I was there they charged for it. I like anything with egglant, especially many of the Lebanese eggplant dips or hummoses or baba ghanoush. Mirza ghassemi is great.
In Iran when you go to chelo kabobi there is no menu, you order the food and then they bring a huge tray (seenee) with all kinds of musts, seer, sodas and other stuff. The best kabob actually if you ask me is kabob shomalee, which is tart with naana and other spices and in cubes. It is really something. Between chicken kabobs I prefer Afgan's chicken kabobs, but I prefer Iranian's jojeeh kabob. I actually like a lot of Afgan food, but their restaurants can use some sprucing up.
As for what they serve as appetizers here in US, mostly stuff just to fill you up. Bread with sabzi is the most simple and logical one, but they also serve must-khiar, small salad shirazi, hot sauces and sometimes borani.
Eggs....and more...
by Shabnam_Ghayour on Fri May 30, 2008 10:37 AM PDTIn the UK, nobody has maast-o-khiar with Kebab... Do they do that where you are? (Wrong on so many levels!) Maast-o-moosir is a different story! I dont know what it is about eggs... But guys, i LOVE cracking them in my rice. I couldnt imagine having kebab without it! Its strange because im usually the youngest when we go for family dinners and they are like "Hey, where did the kid learn to have egg with her rice?" I left Iran aged 2, so some people are pretty surprised. Tea is a must! Helps the digestion! Cant breathe after having chelo kebab... Its like getting drunk... You always swear you will never do it again!
But speaking of appetisers, my absolute favourite is Mirza Ghassemi. If you try and describe it to Farangis, they are like "Eeewww"... Smoked aubergine, eggs, garlic and tomato paste. I love it! And of course i cant live without taadig and ghormeh sabzi. Ahhh... Taadig is better than rice itself. Its like eating KFC for the crispy skin and not really the chicken! What do you think Monda, Sima & Anonymouse joon??
One more thing about chelo kabob
by Anonymouse on Fri May 30, 2008 09:49 AM PDTIsn't hot tea after chelo kabob a MUST? Speaking of must, must-o khiar with bread that they serve as appetizers, what's up with that? Must-o khiar was garnish to go with vodka shots, as in awb-gooshti movies with Beyk-Iman-verdi and Malak-motiee. It is like having lime slices after tequila shots. Now do they serve lime as appetizers in Mexican restaurants?!
You guys are evil...
by sima on Fri May 30, 2008 08:44 AM PDTHere I am getting behind my computer to finish a god-damned piece of work and you hit me with chelo kabob. As if BBQ wasn't enough. I have NO idea how Shabnam manages to stay on her diet.
OK, egg yolk... definitely yes. Though I was positively shocked when I asked for one at a reputable chelo-kabobi last fall in Iran and the waiter looked at me funny. "Oh yeah..." he said. "People used to do that."
I guess I must be older than Obama.
The Iranian.com get-together is at fantasy stage right now. But I will definitely pursue it with JJ. It will be hard to get people from all over the world to agree to a date, but, frankly, the only schedule we will plan it around is Shabnam's -- especially since she offered to actually cook too! (We'll definitely prep!)
OK enough, back to work everybody.
This is getting too technical ;-)
by Anonymouse on Fri May 30, 2008 06:11 AM PDTFirst of all I am an avid chelo kabob man and they will have to force the kabob out of my cold dead hands! or is it dead stomach?!
As far as egg we're talking egg yolk, not the whole egg. I know some people use the whole thing but most people just use the yolk part. When I go to Iran all the kabobs are lamb and they are great. Here in America, yes they are beef but not all are brick, some of the good barg ones are pretty good and not necessarily that heavy.
I will crack an egg for the next chelo kabob just for old sakes and a reminder.
Now about onions that has also become a dilema for me. Usually I like it with my chelo kabob. I have to talk myself out of it. The reason is because onions is also adding to the heaviness for me, not to mention the smell and after taste. I have to brush my teeth and gargle with fluoride rinse several times to get it out. But usually, specially when I'm cave man hungry, I'll just say the hell with it and go commando with everything.
Somagh is a must, although that makes me thirsty afterwards and I drink like horse afterwards. It's like having pizza without coke or beer, you'll drink yourself to death afterwards.
About doogh, again I used to have it and actually go sleep (die) afterwards. I can't not go to sleep after having chelo kabob with doogh. Then if I go to sleep, I'll stay awake at night.
I sound like a whiner, don't I?! Maybe this is all because of getting old. I am Obama's age, so not that old. Like Steve Harvey once said in Ellen's show that he has started to just look at some of the scooters, just looking nothing serious. Just some test drive to check out the options and bells and whistles. It just goes with the territory, like I can't have as many Tequila shots as I used to since I may die in the middle of the night unknowingly! But in the end chelo kabob for ever!
Mashing the grilled tomato(s)
by Monda on Thu May 29, 2008 09:48 PM PDTover hot rice is a MUST and ideally should happen while butter melts, and immediately after egg yolk is mixed in the rice, before somaagh is poured all over. Then I elegantly arrange my kabob pieces one by one over the prepared rice (making sure that the juice of kabob does not remain in the bottom of my plate but rather gets mixed in well with my rice, egg and mashed tomatoe). Meanwhile piyaz has to be nearby my dish with a healthy cold glass of doogh to the right of my plate.
And I repeat this sequence about 7 times in a year.
Please do not consider yourself a serious......
by Monda on Thu May 29, 2008 07:48 PM PDTChelo Kabob eater if you DON'T crack a raw egg on your hot dish! Your ONLY EXCUSE would be that you suffer from high cholestral and have not heard of Lipitor or you're allergic to raw egg. (period)
Shabnam joon, YES to kareh, piyaz and somaagh as well.
Sima joon, thanks for including me in your Kabob Feast. I am open after mid July :-) Seriously, I will keep my eyes open here on that reunion plan but bear in mind that Shabnam is going to Cyprus in couple of weeks (to soak in the sea in her new bathing suite). Speaking of which: 12 pounds in 3 weeks is fabulous! Congratulations!
hmm, I wonder if there are any distinctions between Greek/Turkish Kabobs which she will experience in Cyprus... different marinades perhaps? different preparation?
Raw Egg...
by Shabnam_Ghayour on Thu May 29, 2008 01:13 PM PDTWell Niki joon, contrary to popular belief, the heat of the rice actually sufficiently cooks the egg more than enough to kill any dangerous bacteria. Salmonella is caused more often through cross contamination and poor levels of cleanliness, which create a breeding ground for bad bacteria such as e-coli. So definitely try it!
To be honest Chelo kebab is something i eat about 6-10 times a year max. But Anonymouse joon, our kebab in England is nothing like the brick-like beef kebab you eat in USA. Ours is lamb, marinated, tender and juicy... And doesnt feel as heavy and isnt as big, so an egg (every so often) is great! And peeyaz! And kareh! And somaagh! Man oh man... I wish i wasnt dieting. Sadly with this diet, i have to watch hidden oils, salad dressings, everything! Saturated fat and calories are the enemy.
But you know what? I've lost 12lbs in 3 weeks!!! So its working! So who am i to complain!!! Chelo kebab is always going to be in my life!!! But right now... "We are on a break!".
I did it
by Anonymouse on Thu May 29, 2008 01:00 PM PDTI used to do it with every chelo kabob, especially and actually mostly when I was in Iran. I have not done it here for many years now. I think maybe because it makes the chelo kabob heavier than it already is. Somehow I have lost my taste for it, but I used to love it!
I also love mashing grilled tomatos. That I will always love!
Never done the raw egg in rice thing
by Niki Tehranchi on Thu May 29, 2008 12:59 PM PDTbut hubby used to and said it was delish.
Isn't there a risk of salmonella contamination?
Of course, I am a hypocrite since I enjoy the delights of tuna and steak tartare whenever I can :)
A question for you all....
by Shabnam_Ghayour on Thu May 29, 2008 12:51 PM PDTSima Joon - You are so funny! Thanks for being so sweet! JJ, sttart saving... Im ready to roll!!! Hell, forget supervising, i will do all the cooking!
Asghar Taragheh - So tempted to say "Ba man nakon hamchin" (you know, his motto!) You are SO right.... I love chargrilled tomatoes and rice... I actually mash the tomatoes into the rice... Takes it to a whole different dimension. Weird huh...?
MY QUESTION TO ANYONE & EVERYONE....
So, talking of chelo kebab... Who likes to crack a raw egg yolk into their rice? I love this and despite leaving Iran when i was 2, i have done this all my life! But some people havent heard of this! Do you guys do that? And if not, why not???
Me Iranian... Me like kabob
by sima on Thu May 29, 2008 08:44 AM PDTOMG Shabnam, I can't decide whether you ruin or make my days with these thing... I mean, how can I spend the rest of the day not thinking about BBQ? Any remote relation to kabob and I will leave haute cuisine to the frogs once and for all.
Those deserts sounds good too. And peach cobblere on the grill...? Wow.
Tell you what, JJ and I were fantasizing about an Iranian.com reunion some time. Wouldn't it be great if we rent a nice sunny place in California and just BBQ ourselves to death? I'm really serious. We'll take a collection and pay for Shabnam's plane ticket so she can supervise the food. Think about it! You too, Monda khanom!
I just love
by Asghar Taragheh on Wed May 28, 2008 07:14 PM PDTGrilled tomatoes on basmati rice and somagh. I like to crush the grilled tomatoe into the rice with any meat portion. That is heaven for me!
Monda & Aussie
by Shabnam_Ghayour on Wed May 28, 2008 04:04 PM PDTMonda - Thanks for the fab advice... (especially the peach crisp!!) between you and Anonymouse, my mouth is definitely watering too!!! I do love grilled veggies... Im a big eggplant lover, grilled italian style then steeped in olive oil with chillis and masses of garlic and parsley.. Mmm Mmm!!!
Aussie - Shrimps, Snags... I love all Aussie contributions! Hell, half of London is Aussie!!! Thanks for the reminder though!!! Down Under is not to be forgotten, you are right!!!
Did you already mention veggies on the barbeque?
by Monda on Tue May 27, 2008 08:38 PM PDTMy favorite vegetables on the grill are: slices of zucchini, eggplants (presalted), bell peppers, spring onions (not sliced/burns too quickly), mushrooms (especially portobello, marinated in chopped garlic infused olive oil), sweet potatoes and whole garlics.
With the lengthwise sliced vegetables, after getting those dark lines on both sides (paying attention to slicing in equal thickness and cooking on lower heat than meats), I sprinkle some olive oil, salt and pepper.
Another treat on the grill is rolled out thin pizza dough, which you could top with cheese(s) or anchovies or grilled veggies. OR my other favorite project is to squeez out the baked whole garlic cloves over my thin crisp pizza bread, add a sprinkle of virgin olive oil and pinch of salt. Very Delicious and Simple!
See what you did? Instead of working on my project, I'm sitting here fantasizing about summer grills!
Oh and also any of those Indian or Thai sauces are great on all grilled veggie, as if you didn't know!
One more thing before I leave this site for the night: my kid mixes granola with sliced yellow peaches with a little brown sugar and a little bit butter, and wraps it in aluminum foil and cooks it on the grill for oh about maybe 20 minutes on medium heat...goes great with ice cream or handwipped cream (sort of like a quick peach crisp). Add sliced almonds to granola too, if you like!
You forgot to put the shrimp on the barbie
by Aussie (not verified) on Tue May 27, 2008 06:47 PM PDTanother bbq option this one from the land down under :)
Caveman mentality!
by Anonymouse on Tue May 27, 2008 12:12 PM PDTToday I blogged about barbequing too. You ask why do people eat so much and get heavy over these BBQ feasts, well it is outdoors and people tend to do more outdoors during summer than they do sitting home during winter.
Take beach for example. You eat and drink so much at the beach. Why because you're swimming, walking under the sun, sun bathing and other activities. So you burn a lot of calories, much more than normal and then you sit down and loose yourself!
As far as cavemen mentality, well that is a tradition. Grill is the one thing that women don't want to get near. Simply because of smoke that will go in their hair and outfits! You said yourself leave it to men. So when you have a grill, you see men gather around it, drink beer and joke around. Some men intentionally stick their heads in the smoke as if to catch a high! So after all this ritual when the meat is done, if you leave it to them, they just want to THROW the BBQ'd meat to the wife expecting her to catch it! It is just fun acting all non-civilized and crazy, you have to be a man to truly appreciate it.
My favorite and specialty is chicken, especially chicken thighs, boned or de-boned. This summer I'm going to try and BBQ a whole lamb leg with bone. I'm going to marinate and wrap it in rosemary and all kinds of herbs and maybe the leaves that you suggest. Then when the leg is all done, I swear, I am going to waste an oven glove, grab the meat by the leg, raise the leg up in the air like a true cave man and maybe even shout a slogan, walk to the table and slowly slam the leg in a large previously prepared dish! That would be a sight to see. I just have to remember less Tequila shots so as not to go over board! This act would be embarrassing enough!
By the way, I found that Pataki Indian curry paste both the hot and mild variety in an Indian store. It had .uk on the bottle but no roshan something that you mentioned. This is now going to be my new ingredient for a while and I'm going to mess with it and come up with some mixes. I also found some Vindaloo and Tikka sauces which can easily be mixed with a pound of chicken breasts or beef or lamb.