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

    [
  {
    "recipeCode": "e6f7f5b196a240ba98a02509fb60c1fe",
    "updated": "2025-05-17T22:54:22.110Z",
    "title": "Spiced Leg of Lamb",
    "subtitle": "فخدة خروف بالفرن",
    "description": "In the past, meat was considered a luxury and typically reserved for special occasions. Serving large cuts of meat has long been regarded as a gesture of great respect towards guests. Alongside traditional dishes such as Lamb and Yogurt Rice Stew, Flipped Over Chicken and Vegetable Rice, and Lamb, Garlic, and Chickpea Pilaf—often served with generous bone-in pieces of lamb—one of my mother’s signature dishes for guests was a whole roast leg of lamb. It was slow-cooked for several hours at a low temperature, resulting in tender, melt-in-your-mouth meat. There are many ways to season a leg of lamb; the essential technique is slow roasting at low heat. This recipe is one of my favorites, though you can easily substitute the spices with Za'atar or Duqqa to vary the flavor.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "pomegranate molasses",
          "olive oil",
          "salt",
          "ground coriander",
          "ground cumin",
          "ground dill seeds",
          "sumac",
          "cloves garlic, crushed",
          "nine spice mix",
          "red chilli powder",
          "cloves garlic, crushed"
        ]
      },
      {
        "section": "For the lamb",
        "ingredients": [
          "bay leaves",
          "2.5 kg leg of lamb on the bone"
        ]
      }
    ],
    "instructions": [
      "Combine all the marinade ingredients, except the bay leaves and lamb, in a small bowl and mix thoroughly to prepare the marinade.",
      "Make deep incisions all over the leg of lamb using a sharp knife to help the marinade penetrate deeply.",
      "Rub the marinade generously over the entire leg, working it into the incisions, then slip the bay leaves between the meat.",
      "Let the lamb marinate for at least 1 hour, or preferably overnight in the refrigerator for best flavor.",
      "Preheat your oven to 425°F/220°C/Gas Mark 7 and prepare a large roasting pan with a rack if available.",
      "Place the lamb leg in the roasting pan, skin side up, and roast for 15 minutes.",
      "Take the lamb out of the oven and lower the temperature to 325°F/160°C/Gas Mark 3.",
      "Pour ½ cup (4 fl oz/120 ml) of water into the pan, cover it loosely with aluminum foil ensuring it doesn’t touch the lamb, and return it to the oven to cook for 3 hours.",
      "Check halfway through cooking, adding more water if the pan appears dry.",
      "After 3 hours, remove the foil, increase the oven temperature back to 425°F/220°C/Gas Mark 7, and roast for an additional 5-10 minutes until the top is crisped.",
      "Remove the lamb from the oven, loosely cover it with foil, and allow it to rest for 15 minutes before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]