Ground Meat Flatbreads with Cranberry Chutney

This is cranberry time of the year, but this is definitely not your normal cranberry recipe.  Your ground meat of preference (lamb, turkey, chicken) is combined with garam masala and sprinkled over toasted naan bread that's spread with Greek yogurt, then it's topped with a sugar/vinegar cranberry chutney and fresh mint.  It's a very unique dinner that feels part Middle Eastern and part Indian to me, but it's all good, not to mention fast and easy. 

You need a break from all the heavy holiday foods, and this is a great option.

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Ground Meat Flatbreads with Cranberry Chutney

Makes 4 flatbreads;  each flatbread serves 1-2 people

1 tablespoon olive oil

1 lb ground lamb, turkey or chicken

1 ½ tablespoons garam masala

½ teaspoon salt

¼ teaspoon pepper

2 cups frozen cranberries, thawed

2 tablespoons sugar

2 tablespoons red wine vinegar

4 naan breads, toasted

1 ½ cups plain Greek yogurt

¼ cup fresh mint leaves

Heat oil in a large skillet over medium heat.  Mix the ground lamb, turkey or chicken with the garam masala, salt and pepper, then add it to the skillet and cook, breaking up with a spoon, until almost cooked through and crumbled.  Spread the meat in an even layer and let cook undisturbed until the bottom is browned, about 3-4 minutes.  Stir and let cook another minute or two for a little more browning, then removed the meat from the pan with a slotted spoon.  Taste and adjust seasonings if needed.

In the same skillet, add the cranberries, sugar and red wine vinegar.  Cook, stirring, until cranberries burst and sauce is reduced, about 5 minutes.

Top the toasted flatbreads with yogurt, browned meat, cranberries and mint.  Cut each flatbread into 4 pieces to serve.