Meal-Prep Friendly Mutton Strips for Your Weekly High-Protein Bowls
Marinate once, sear in minutes and build four grab-and-go bowls for the week. Tender boneless strips that reheat without drying out.
Raw materials
Boneless mutton slices into even strips and cooks fast. Two packs fill four generous bowls.
Ingredients
Method
Slice, marinate, sear, pack. Do the sear in batches so the strips brown.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.
- 02Slice into strips
Slice the mutton against the grain into strips about 1 cm thick. Cutting against the grain keeps them tender after reheating.
- 03Marinate
Mix the marinade ingredients, coat the strips and leave them for at least 30 minutes at room temperature or up to 8 hours in the fridge.
- 04Sear in batches
Heat a wide pan over high heat with a little oil. Cook a single layer of strips for 2 to 3 minutes per side until browned and cooked through. Do not crowd the pan.
- 05Rest
Let the strips rest for 5 minutes. Resting keeps the juices in the meat.
- 06Pack the bowls
Divide rice, cucumber and onion between four boxes and top with the strips. Pack chutney and lemon separately so the bowls stay fresh.
- 07Store and reheat
Cool before closing the boxes and refrigerate for up to 3 days. Reheat in a pan or microwave until steaming hot, with a splash of water to keep the strips moist.
Questions
How do I stop the strips drying out?+
Do not overcook. Sear them quickly over high heat, rest them, and reheat gently with a splash of water.
Can I freeze them?+
Yes. Freeze cooked strips flat in a box for up to a month and thaw overnight in the fridge before reheating.
Which sides work best?+
Rice, quinoa or roti with crunchy raw vegetables and a sharp chutney. Pack wet items separately.
Stock up for the week
Fresh boneless mutton from Meatigo, delivered to your door.
Shop mutton on Meatigo