Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f063b6e690784aad8d7c9958da664c64",
    "updated": "2025-04-25T20:46:19.734Z",
    "title": "Lamb-Stuffed Poblano Peppers",
    "subtitle": "PALEO",
    "description": "Poblano peppers, with their mild heat and versatile nature, have become a favorite of mine.  Their flavor shines through whether roasted, simmered, or baked.  Inspired by my father's longing for lamb, I created this recipe of poblanos filled with a savory lamb mixture.  The dish was a success, bringing joy to both my father and myself.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(45 g) extra virgin olive oil",
          "yellow onion, cut into small dice",
          "(453 g) ground lamb",
          "roasted garlic paste",
          "salt",
          "ground cumin",
          "sweet pimentón de la vera or sweet paprika",
          "ground cinnamon",
          "freshly ground black pepper",
          "tamarind paste",
          "(35 g) raisins",
          "(50 g) chopped peruvian botija olives or kalamata olives",
          "chopped fresh mint",
          "chopped fresh cilantro",
          "(40 g) pine nuts",
          "poblano peppers"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Heat the olive oil in a large skillet over medium-high heat. Sauté the diced onion until translucent, approximately 4 minutes.",
      "Add ground lamb and roasted garlic paste to the skillet. Season with salt, cumin, pimentón (or paprika), cinnamon, and pepper. Cook and stir until the lamb is browned and thoroughly cooked, about 8 minutes.",
      "Pour in ½ cup of water, then add the tamarind paste, raisins, olives, mint, and cilantro. Mix well and cook for 1 to 2 minutes, or until heated through.  Stir in the pine nuts and remove from heat.",
      "Cut a lengthwise slit from the stem to the tip of each poblano pepper, leaving the stem intact. Carefully open each pepper and remove the seeds and membranes.",
      "Fill the prepared poblano peppers with the lamb mixture. Arrange them open-side up in a 7 x 11-inch or 9 x 13-inch baking dish, depending on the size of the peppers. Cover the peppers with a crumpled and unfolded sheet of parchment paper, tucking it around the edges of the dish. Alternatively, use a parchment baking bag. Roast for 13 minutes.  Remove the parchment and continue roasting for another 7 to 17 minutes, until the peppers are cooked to your desired tenderness."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]