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For the paste:
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Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can.
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For the lamb:
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Wash the lamb rumps and pat them dry with paper towels.
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Mix the spice paste with the lamb in a bowl, using your hands to get it well coated.
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Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator.
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Heat the oil in a medium-sized heavy-bottomed saucepan.
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Once hot, add the lamb.
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Immediately cover the pan with a lid, and turn the heat down to medium.
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Cook for 5 minutes.
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Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan.
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Cover once again and cook for another 5 minutes.
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In a small bowl, combine the stout and brown sugar.
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Now, remove the lid, add the stout mixture, and bring everything to a boil.
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Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through.
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The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor.
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Garnish the dish with fresh mint sprigs and serve with Rice and Peas.
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To make Rice and Peas:
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First break into the coconut.
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Choose one of the 3 eyes that you are most likely to be able to puncture.
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Cook's Note: Youll see them at one end.
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Only one will work.
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Try to penetrate the eye with a strong, sharp-tipped knife.
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If the hole doesnt give, try the others.
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Pour the coconut water out through its eye and set it aside in a small bowl.
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Smash the coconut open, and, using a small, sharp knife, lever the coconut flesh away from the shell.
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Cook's Note: Doing this outside against some concrete is a good idea.
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Grate the coconut into a bowl.
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Pour 2 3/4 cups water over the shreds, and stir.
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Strain the coconut flesh from the water in fistfuls, and squeeze out all its juices over the bowl.
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Place the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan and tip the squeezed coconut back into the bowl.
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Cover the coconut shreds with the remaining clean water and, once again, lift the coconut flesh up from the water in fistfuls and squeeze out all its juices.
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Transfer the prepared coconut water to the saucepan, and discard the squeezed-out flesh.
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If desired, incorporate the fresh coconut water to the saucepan at this stage.
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Then, add the black beans, onion, chile, green onion, garlic, allspice berries, thyme, butter, and adjust their seasonings with salt, and black pepper.
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Bring everything to a boil, cover, and then turn down the heat to medium, and simmer for 15 minutes.
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Meanwhile, rinse the rice under cold running water until the water runs clear.
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Drain the rice, and then add the rice to the saucepan with the reserved prepared coconut water or base in the saucepan.
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You may need to add some additional water to bring the liquid about 1-inch above the level of the rice.
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Season the cooking liquid with salt, and black pepper, bring it to a boil, and then cover the rice immediately.
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Turn the heat down to its lowest level, and simmer for 15 to 20 minutes.
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Cook's Note: Don't stir it and don't peek inside!
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Once the rice is tender, fish out the chile, green onion, and thyme sprigs, fluff the rice with a fork, and serve immediately.
