Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "73435768a0f3451eba48900556862c19",
    "updated": "2025-05-19T22:39:08.327Z",
    "title": "Stewed Curry Beef Brisket",
    "subtitle": "Traditional and hearty food",
    "description": "This hearty and traditional dish remains a beloved staple in Hong Kong homes and restaurants. The recipe reflects a culinary blend influenced originally by India through Southeast Asia, featuring a mild curry rather than the strongly spiced varieties typical of Indonesia or India. Western elements such as potatoes and carrots, which are relatively recent additions to Chinese cooking, also play a role. Ideal for cooler weather, this stew is comforting and convenient, as leftovers freeze and reheat well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beef brisket or shank",
          "groundnut or vegetable oil",
          "carrots",
          "potatoes"
        ]
      },
      {
        "section": "For the Curry",
        "ingredients": [
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "light soy sauce",
          "madras curry powder or paste",
          "whole yellow bean sauce",
          "finely chopped spring onions",
          "shaoxing rice wine or dry sherry",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Cut the brisket or shank into large chunks and blanch them in boiling water for 15 minutes.",
      "Drain thoroughly and pat dry with kitchen paper.",
      "Heat a wok or large frying pan until hot, then add the oil.",
      "Brown the meat for 10 minutes before adding the curry ingredients.",
      "Transfer the mixture to a large clay pot or flameproof casserole, cover, and simmer for 1½ hours.",
      "Meanwhile, peel the carrots and potatoes.",
      "Cut the carrots into 5cm (2in) pieces and the potatoes into large cubes.",
      "Keep the vegetables in cold water until needed.",
      "Add the vegetables to the beef after 1½ hours and cook for another 35 to 40 minutes, or until the meat is tender and falls apart easily."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]