Red meat can't go with white wine, and fresh and spicy can't go with red wine. Strong liquor with high alcohol content is tasteless and pungent, and sweet wine will go sour when it meets fresh and spicy taste.
After excluding these, what we have left is: beer, dry sparkling wine and dry fortified wine.
Beer is light, and bubbles can dilute the spicy taste. The aroma of wheat and hops in beer can add plant aroma to mutton, while caramel and spices can add flavor. It is best to focus on the body and carry meat. This style is common in Belgian monastery beer and some American beers called "New Belgium".
Sparkling wine is richer in foam, which can greatly impact taste buds, relieve the pain caused by spicy taste and improve the stimulation caused by umami taste. Most of the brewed wines have the aroma of fruits and vegetables, which can neutralize the fishy smell, and some have the taste of sea salt, which is a supplement to the salty taste. It also needs a fleshy body and the taste of butter and cheese brought by fermentation to hold up the meat taste. Because sweetness masks other flavors, it must be dried. The best recommendation is absolutely dry champagne, followed by aged dry kava.