In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become golden and fragrant.
Add the meat chunks to the pot and cook until they are browned on all sides.
Sprinkle the turmeric, cumin, coriander, and cinnamon over the meat and stir well to coat.
Add the chopped tomatoes, diced potatoes, chickpeas, and white beans to the pot. Stir everything together.
Pour in the water or beef broth, ensuring that the ingredients are fully submerged. Season with salt and pepper to taste.
Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, or until the meat is tender and the flavors have melded together.
Once cooked, remove the meat chunks from the pot and set them aside. Using a ladle, skim off any excess fat or impurities from the surface of the stew.
Traditionally, Dizi is served in two parts. First, strain and serve the flavorful broth in bowls, along with some flatbread or rice.
Mash the cooked potatoes, beans, and chickpeas in a separate bowl. Then, add the meat chunks to the mashed mixture and use a blender or immersion blender to create a smooth consistency.
Serve the mashed meat mixture separately, either on a plate or in a bowl, alongside the broth. Garnish with fresh herbs, and if you like, serve with yogurt and pickles on the side.
