I like to keep a little piece of lamb in the freezer, in case I get
overtaken with extreme desire for lamb curry. I usually buy neck fillet and
always use it in the curry cut into very small pieces.

My question is: is it best to cut it into pieces and then freeze it
uncooked, or cook it very lightly and then freeze it? I've been told that
beef actually improves its texture (becomes softer) by freezing it. Are
there any factors that would promote a choice of freezing cooked as opposed
to freezing uncooked? thanks.