1 1/2 c. ground cooked lamb
2 tbsp. butter
3 tbsp. chopped chutney
1/2 c. chopped blanched almonds
3/4 tsp. curry powder
3/4 tsp. prepared mustard
1/2 tsp. salt

1. Combine lamb, butter, chutney, curry powder, mustard and salt; mix well.

2. Shape into 1/2 inch balls. Roll in chopped almonds; refrigerate.

3. Serve cold, speared on wooden picks.