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For the lamb mixture: Toast the coriander, cumin, smoked paprika and cayenne in a pan, then transfer to a large bowl. Add the lamb, cream, parsley, mint, yogurt, tamari, black pepper, salt, garlic, Fresno pepper and onion and combine until well incorporated. Transfer to a large piping bag, then fill each olive with the mixture.
For the fried olives: Set out 3 shallow vessels, and fill one with flour, one with eggs and one with breadcrumbs; arrange them in that order. Season the breadcrumbs with salt and pepper. Using a spider or slotted spoon, place the olives in batches of about 10 into the flour, then shake off the excess; transfer to the egg, then to the breadcrumbs, tossing to coat evenly. Transfer gently to a rack-lined sheet pan. Repeat with the remaining olives.
Heat the olive oil 2 inches deep in a heavy-bottomed deep skillet to 350 degrees F. (Use a candy thermometer or digital-read thermometer to monitor the oil temperature as you fry. You don’t want it to get higher than 375 degrees F.)
Fry the olives in batches of 10 to 20, making sure not to overcrowd the skillet, until golden, 45 seconds to 1 minute.