Lagman

Render the fat-tail fat in a cauldron (kazan) or heat vegetable oil.

Cut the beef into 1-inch (2-2.5 cm) cubes and sear in the cauldron over medium heat until golden brown.

Finely dice the onion, and cut the carrots, celery, potatoes, and bell pepper into medium-sized pieces.

Add the onion to the meat, stir and cook for 1 minute, then add the carrots and celery, and sauté everything together for 2-3 minutes.

Stir in the tomato paste, cumin, paprika, and black pepper, mix well, and pour in the water.

Add the bell pepper, stir, cover with a lid, reduce the heat, and simmer for 1 hour.

Check the meat for tenderness (it should be almost fall-apart tender), simmering for another 20-25 minutes if necessary.

Add the potatoes and salt, and continue to simmer for another 35 minutes.

Boil the noodles separately.