In a large pot over medium high heat, add the olive oil, followed by the ground lamb. Cook until browned, crumbling as it cooks, around 5 minutes. Drain excess fat.

Add the onion, cilantro, garlic, and ginger and cook until tender, around 5 minutes. Stir in the raz el hanout.

Add the tomatoes, cinnamon stick, and chicken stock, reduce heat to low, cover, and simmer for 20 minutes. Add the lentils, garbanzo beans, and rice, stir to combine, cover, and continue cooking for another 30 minutes, or until the lentils and rice are soft.

Ground the saffron with the back of a spoon and add to the harira, stir gently, and simmer for an additional 10 minutes. Serve immediately with a heaping dollop of cream cheese