Sauté garlic, ginger, lemon grass and lime leaf in sesame oil, to bring out flavors for two minutes. Add all remaining ingredients except cilantro and lime juice and half of the black beans. Simmer over low heat for one hour stirring occasionally.
Allow to cool and puree in a blender until smooth. Add lime juice, cilantro and the other half of the black beans.
For the Lamb:
Marinate lamb overnight with the Thai barbecue sauce. Grill to desired temperature. (This recipe also works great with chicken or beef.)
Mound mango and papaya salad on plate. Arrange lamb chops around salad. Place pool of coconut sauce on plate.
This recipe is from the Beach House Grill at the Chatham Bars Inn and also appeared in the 2011 August issue of Cape Cod LIFE.