2 green onions, white tips removed, chopped
1/2 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves)
3 tablespoons finely chopped fresh mint leaves
6 allspice berries
3 fresh thyme sprigs, leaves picked
Juice of 2 limes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 (4.5-ounce) lamb rumps (top round lamb)
3 tablespoons sunflower or groundnut oil (peanut)
1/3 cup water
4 ounces Jamaican or Irish stout
1 1/2 tablespoons brown sugar
Fresh mint sprigs, for garnish
Rice and Peas, recipe follows
1 fresh coconut
3 1/3 cups warm water, plus more as needed
1 (14-ounce) can black beans, drained and rinsed
1/2 onion, coarsely chopped
1 hot red chile, preferably Scotch Bonnet, whole and undamaged
1 green onion, bruised with a rolling pin
1 clove garlic, peeled
7 allspice berries
2 fresh thyme sprigs
2 tablespoons butter
Kosher salt and freshly ground black pepper
16 ounces Basmati rice
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