½ Scotch bonnet chilli, seeds removed, finely chopped
½ Scotch bonnet chilli
½ fresh coconut, cut open, flesh cut from shell using a sharp knife, coarsely grated (the liquid can be drunk or reserved for another recipe)
½ garlic clove, peeled
2 limes, juice only
3 tbsp finely chopped fresh mint leaves
fresh mint sprigs, to garnish
¼ onion, roughly chopped
2 spring onions, green part only, chopped
½ spring onion, trimmed, chopped
3 sprigs fresh thyme, leaves only
1 sprig fresh thyme
225g/8oz basmati rice, rinsed under cold running water
200g/7oz canned black beans, drained and rinsed
6 allspice berries
3-4 allspice berries
salt and freshly ground black pepper
125ml/4fl oz Jamaican stout (can substitute with Irish stout), mixed with 1½ tbsp soft dark brown sugar
1 tbsp olive oil
3 tbsp sunflower or groundnut oil
1 tbsp butter
4 equal-sized pieces lamb rump (about 500g/1lb 2oz in total)