They are also good with mashed cauliflower, which serves well in absorbing the yummy sauce. Cauliflower rice is one other good option. These are the lambs that I might be utilizing for Sundays Learn the Lamb, Love the Lamb Butchery class. Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Add sufficient of the yoghurt and water combine to make a gentle, pliable dough. Cover with the chicken inventory and bring to a delicate simmer.