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": "3f20c0cd2cbe40d5b175cf0715bee794",
    "updated": "2025-05-18T15:32:43.475Z",
    "title": "Pomegranate-Glazed Lamb Kebabs",
    "subtitle": "Kebabs are increasingly popular in Seoul.",
    "description": "Kebabs have grown in popularity throughout Seoul. Over the years, several kebab shops have appeared in the expat neighborhood of Itaewon, and now kebabs are becoming a common street food in places like Myeong Dong as well. This is not surprising since kebabs are essentially grilled meats that pair exceptionally well with typical Korean side dishes. The pomegranate juice in this marinade adds a tangy fruitiness, while the mango kimchi provides a pleasant sweetness to the lamb. Although this type of food can be quite indulgent, it remains a relatively healthy fast food choice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless lamb leg, cut into 3 cm cubes",
          "spring onions, trimmed and cut into thirds",
          "red pepper, cored, deseeded and cut into 3 cm cubes",
          "garlic cloves, minced",
          "regular soy sauce",
          "pomegranate juice",
          "clear runny honey",
          "apple vinegar",
          "vegetable oil",
          "bamboo skewers, soaked in water for at least 10 minutes"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "pitta breads",
          "iceberg lettuce, shredded",
          "mango kimchi",
          "natural yogurt"
        ]
      }
    ],
    "instructions": [
      "Combine all ingredients except the vegetable oil in a large bowl, cover with clingfilm, and refrigerate for at least 30 minutes to marinate.",
      "Prepare to cook by threading the pepper, lamb, and spring onion pieces onto the skewers in an alternating pattern, leaving about 5cm (2 inches) free at each end to hold while turning. Set the leftover marinade aside.",
      "Heat a cast-iron griddle pan over medium-high heat and brush it lightly with the vegetable oil.",
      "Carefully place the kebabs on the griddle and cook for 3-4 minutes on each of the four sides, occasionally brushing with the reserved marinade, until the lamb is browned and cooked to your preferred doneness. Remove the kebabs from heat and let them rest for 2 minutes.",
      "While the kebabs rest, warm the pitta breads in the pan for 30 seconds on each side.",
      "To serve, open the pitta breads and fill each with a handful of shredded lettuce. Slide the kebab pieces off the skewers into the bread, then add mango kimchi and natural yogurt."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]