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": "dd1adcb6a0c543c39da5077100dff3a3",
    "updated": "2025-05-17T11:36:29.583Z",
    "title": "Shuwa (Pit-Roasted Lamb Wrapped in Banana Leaves)",
    "subtitle": null,
    "description": "Shuwa is one of the most cherished Omani dishes, traditionally prepared for special occasions such as Eid al Adha, Eid al Fitr, and weddings. The method involves coating a whole lamb, goat, or cow with oil and Omani spices, wrapping it in banana leaves, and slow-cooking it in an underground pit filled with embers for an entire day. This communal process unites families and villages, sharing both the effort of preparing and retrieving the meat and the enjoyment of a sumptuous feast. The slow roasting allows the spices to deeply infuse the meat, while the oil creates a crispy, charred crust around the tender interior. This recipe has been adapted for oven use, making it accessible for those without traditional pits or smokers.",
    "ingredients": [
      {
        "section": "SPICE PASTE",
        "ingredients": [
          "cumin seeds",
          "coriander seeds",
          "garlic",
          "plus 5 ml red pepper flakes",
          "kosher salt",
          "ground cinnamon",
          "ground black pepper",
          "ground cardamom",
          "ground cloves",
          "ground nutmeg",
          "distilled white vinegar",
          "vegetable oil"
        ]
      },
      {
        "section": "LAMB",
        "ingredients": [
          "0 g lamb shanks or other small bone-in lamb cut, about",
          "kosher salt",
          "banana leaves, thawed if frozen"
        ]
      }
    ],
    "instructions": [
      "Toast the cumin and coriander seeds in a skillet over medium-low heat until they release a fragrant aroma, about 2 minutes.",
      "Transfer the toasted seeds to a blender or small food processor along with the garlic cloves, red pepper flakes, salt, cinnamon, black pepper, cardamom, cloves, nutmeg, vinegar, vegetable oil, and 2 tablespoons of water; pulse or purée until the mixture is mostly smooth, though some texture from the seeds can remain.",
      "Place the spice paste in a bowl or jar, cover with plastic wrap, and allow it to rest overnight at room temperature.",
      "The following day, take the lamb out of the refrigerator and let it come to room temperature for about 1 hour.",
      "Preheat the oven to 350°F.",
      "Generously season the lamb pieces with salt. Then, massage each piece thoroughly with the spice paste, ensuring every surface is coated without applying it too thickly, as the paste will harden and dry slightly while cooking. There should be little to no paste left over.",
      "Individually wrap each lamb piece in banana leaves, fully enclosing them to form small parcels.",
      "Line a roasting pan or a 9 by 11-inch baking dish with a large whole banana leaf, allowing it to hang over the sides.",
      "Place the wrapped lamb parcels seam side down in the pan, then cover tightly with the overhanging banana leaf.",
      "Roast in the oven until the lamb is tender and falling off the bone, about 2½ to 3½ hours.",
      "During cooking, some of the spice paste will caramelize and create a flavorful crust.",
      "Remove the lamb from the oven and let it rest for 10 minutes.",
      "Unwrap the lamb from the banana leaves, discard the leaves, and serve the meat alongside steamed basmati rice."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]