Lamb Flatbreads with Cranberry Chutney

Turn cranberries into leftovers or just give them a spin with this sweet and savory app.
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Lamb Flatbreads with Cranberry Chutney

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 1 tbsp. olive oil
  • 1 lb. ground lamb
  • 1 tbsp. garam masala
  • 1 1/2 cups frozen cranberries, thawed
  • 2 tbsp. sugar
  • 2 tbsp. red wine vinegar
  • 4 naan breads, toasted
  • 1 1/3 cups plain Greek yogurt
  • 1/4 cup fresh mint leaves


In skillet, heat oil over medium. Add lamb and garam masala; season. Cook, breaking up meat with spoon, until browned, 10 minutes. Using slotted spoon, transfer lamb to plate. Add cranberries, sugar, and vinegar to skillet. Cook, stirring, until cranberries burst, 5 minutes. Top naan with yogurt, lamb, cranberries, and mint; season.