In 1 1/2-quart (8-inch round) baking dish, combine ground lamb and garlic.
Push meat to one side and form meat into 1-inch balls, arranging in same dish.
Add onion and celery; cook uncovered, 5 minutes, rearranging and turning once.
Drain off fat.
Sprinkle meatballs with flour, curry powder, salt and bouillon.
Stir in chutney, mustard and water.
Cook uncovered, 4 minutes or until done, stirring once.