With wine you always look for the medium to big bodied end of the spectrum when matching with red meat. It is very similar when you come to beers. You should look for something that will not be over powered by the meat, a beer that has the hops to stand up to the protein, such as an English Aged Ale. Also, look to match the dominant flavour you find in the beer with the food. Having lamb tagine? then why not try and match with a beer that compliments the spice as well as the lamb, such as a Belgian style Saison with hints of stone fruit.