Keema Curry キーマカレー

In Japan, the sweeter taste of Japanese curry distinguishes it from Indian curry while still retaining the curry essence.

The British Empire colonization of India had created its own flavor of Indian curry. In Japan, the sweeter taste of Japanese curry distinguishes it from Indian curry while still retaining the curry essence.

Another photography failure. Should have turn the plate around to focus on the curry instead of the rice.

Keema Curry, a flavorful Indian dish that combines ground meat, minced vegetables, and spices, has become a popular meal in Japan since its introduction in the 1950s. The Japanese version of this dish incorporates milder spices and umami seasonings, along with curry roux to cater to the Japanese palate.

And info about keema, from Wikipedia:
Keema, Kheema, or Qeema (Sindhi: قيمو, Hindi: क़ीमा, Urdu: قیمہ‎, Nepali: किमा,pronounced [ˈqiːmaː]; Punjabi: ਕ਼ੀਮਾ) is a traditional South Asian meat dish. The word is borrowed probably form Greek χυμὸς and originally meant minced meat. It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan. The word for a similar dish in Armenian is “Gheymah” ղեյմա and in Turkish “kıyma”.