A couple of others that aren’t spicy but are delicious:
Sindhi mutton (lamb:goat) - this draws on cardamom for flavor, but is otherwise a mild tomato-onion base. This MJ recipe is basically the same thing with a different name.
Palak gosht / saag gosht - lamb with spinach (I made this with chicken this week). Bonus is you don’t need a vegetable on the side. I usually double the spinach and aromatics.
In general, even after you cut back red chillies in a recipe, be mindful of whole cloves and peppercorns — those are what add heat to garam masala. And of course, taste your garam masala and cut back on too if needed (it intensifies).
