Preheat the oven to 325°F. Heat the oil in a large, flameproof casserole, add the lamb and cook gently until browned all over, stirring occasionally. Remove the meat from the casserole using a slotted spoon, set aside and keep warm.

Add the onions, garlic and mushrooms to the oil remaining in the casserole and cook gently for about 5 minutes, stirring occasionally.

Return the meat to the casserole, add the dried apricots, stock, wine and tomato paste. Season to taste with salt and pepper and stir to mix.

Bring to a boil, stirring, then remove the casserole from the heat and cover. Transfer the casserole to the oven and cook of 1-1/2 - 2 hours, until the lamb is cooked and tender, stirring once or twice and adding a little extra stock, if necessary.

Meanwhile, make the dumplings. Place the baking mix, shortening, herbs and seasoning in a bowl and stir to mix. Add enough cold water to make a soft, elastic dough. Divide the dough into small, marble-size pieces and, using lightly floured hands, roll each piece into a small ball.

Remove the lid from the casserole and place the dumplings on top of the braised lamb and vegetables.

Increase the oven temperature to 375°F. Return the casserole to the oven and cook for another 20 - 25 minutes, until the herb dumplings are cooked. Serve, garnished with fresh herb sprigs.