Freezing curry

[Karen2005]

I got some lamb out of the freezer on Monday and put it in the fridge to defrost overnight with the intention of cooking a curry (using a curry paste) last night. My husband and I ended up going for impromptu drinks last night and as hubby is out again tonight and I've eaten a big lunch, we won't want to eat it tonight either.

Would it be OK to cook the curry anyway, let it get cold and then freeze it, even though the meat has already been frozen and defrosted? I hate the thought of throwing food away!

[Zeddy]

As long as the lamb has been fridged since Monday you can safely cook it, cool, then refreeze as the cooking process will destroy the pathogenic bacteria present on it.

Don't forget to cool it within 90 minutes after cooking so as not to allow bacteria to form again on it.

[DillyGent]

Karen, in fact it will taste even better for you cooking and freezing it. The ice crystals break down the fibres of the meat and it will be lovely and tender.