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": "b78692a7f2e4478d98e1c120f341e8e7",
    "updated": "2025-04-25T14:00:12.971Z",
    "title": "Garam masala lamb chops with cumin quinoa",
    "subtitle": "",
    "description": "Garam masala is a highly versatile Indian spice blend that pairs wonderfully with lamb or chicken. I recommend using organic garam masala from Spicely, produced in a dedicated allergen-free, gluten-free facility, known for its remarkable depth of flavor and enticing aroma. This recipe was created for my husband, who enjoys lamb chops. With the combination of lamb and quinoa, this dish offers a high protein content, making it an excellent choice for those looking to build muscle or maintain their strength. It pairs beautifully with a light salad or steamed vegetables.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "low-sodium chicken broth",
          "quinoa, rinsed",
          "ground cumin",
          "ground coriander",
          "salt",
          "chopped jarred roasted red peppers (preferably mediterranean  or turkish) ",
          "garam masala",
          "pepper",
          "olive oil",
          "(4-ounce) lamb loin chops"
        ]
      }
    ],
    "instructions": [
      "In a medium pot, combine the chicken broth, quinoa, cumin, coriander, ¼ teaspoon of the salt, and the roasted peppers. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cover. Cook for 15 minutes, or until all the liquid is absorbed.",
      "In a small bowl, mix the garam masala with the remaining ½ teaspoon of salt and the pepper.",
      "Drizzle ¼ teaspoon of olive oil over each chop. Apply half of the spice rub to the chops, pressing it in with your fingers. Flip the chops over, drizzle another ¼ teaspoon of olive oil on the other side, and then sprinkle with the remaining spice rub.",
      "Heat the remaining 1 teaspoon of olive oil in a large heavy pan (such as a cast-iron skillet) over medium-high heat until it is almost smoking. Add the chops and cook for 4 to 5 minutes on each side, until a nice brown crust forms. Transfer the chops to a platter and serve with the quinoa."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]