Fry the beef. Place the frying pan on the stove, pour in the oil, add cumin, Sichuan pepper and fry for 1 minute. Place the beef in the frying pan and fry for 3 minutes on high heat.
Fry the vegetables. Add the chopped onion to the pan with the beef and fry for 2 minutes over high heat. Then add the carrots and fry for another 2 minutes. Then add the potatoes, reduce the heat to medium and fry for 3 minutes. Don't forget to stir. Salt to taste. Add the eggplant, tomatoes, and tomato paste. Mix well. Reduce the heat to low and fry for 5 minutes, stirring constantly. Then add the spices: ground black pepper, sweet paprika, coriander, and chilli pepper. Add the garlic and stir. Then add the red bell pepper. Mix everything well and fry over low heat for 2 minutes.
Put out the lagman. Add a liter of water and reduce the heat. Cover and simmer for 30 minutes on low heat. Then turn off the heat.
Cook the noodles for lagman. Cook the noodles in boiling salted water until done. Throw the noodles into a colander and let the water drain. Put the finished noodles in a plate and pour lagman over them.