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": "ed67d1aea3bd41a4abb7daa8cfd411ea",
    "updated": "2025-05-17T11:50:43.769Z",
    "title": "Dhokri (Lawati Lamb and Dumpling Stew)",
    "subtitle": null,
    "description": "The Lawati people, whose creole heritage originates from the traders of old Mutrah, have their own version of the Bedouin bread pudding, thareed. This dish features tender, hand-rolled dumplings simmered in a mild tomato and lamb stew, flavored with cumin, coriander, ginger, and nutmeg. Our friend Bader Al Lawati's mother shared the traditional technique of shaping gnocchi-like cylinders from a long rope of dough and gently pressing them into chewy, oval dumplings.",
    "ingredients": [
      {
        "section": "DOUGH",
        "ingredients": [
          "unbleached all-purpose flour",
          "vegetable oil",
          "kosher salt"
        ]
      },
      {
        "section": "STEW",
        "ingredients": [
          "lamb pieces, such as stew meat, or up to 900 g bone-in lamb",
          "plus 1 tablespoon kosher salt, divided",
          "vegetable oil",
          "red onions, minced",
          "garlic, mashed into a paste",
          "ground coriander",
          "ground cumin",
          "ground black pepper",
          "ground turmeric",
          "ground ginger",
          "ground cinnamon",
          "ground cardamom",
          "red pepper flakes",
          "ground cloves",
          "ground nutmeg",
          "tomato paste",
          "plum tomatoes, cored diced",
          "tomatoes, cored and diced",
          "ghee, for serving (optional)."
        ]
      }
    ],
    "instructions": [
      "To prepare the dough, combine the flour, oil, salt, and ½ cup of water in a medium bowl. Mix by hand until the dough just begins to come together.",
      "Knead the dough for 2 to 3 minutes, until it is smooth and elastic. Shape into a ball, place in a bowl, and cover with a damp towel.",
      "Allow the dough to rest for 2 hours.",
      "For the stew, place the lamb, 1 teaspoon of salt, and 4½ cups of water in a medium saucepan. Bring to a boil over high heat.",
      "Cover and simmer over low heat until the lamb is tender, about 1 to 1½ hours.",
      "Strain the broth and set it aside.",
      "If using bone-in lamb, shred the meat and discard the bones.",
      "Reserve the lamb meat.",
      "In a large pot, heat the vegetable oil over medium heat.",
      "Sauté the onions until they become soft and brown, about 8 to 10 minutes.",
      "Add the garlic paste, coriander, cumin, black pepper, turmeric, ginger, cinnamon, cardamom, red pepper flakes, cloves, and nutmeg.",
      "Stir the spices and cook for 1 minute.",
      "Add the tomato paste and diced tomatoes, cooking for 5 minutes while stirring occasionally.",
      "Add the reserved lamb meat, increase the heat to high, and cook while stirring for 3 minutes.",
      "Pour in the reserved broth (if it is less than 4½ cups, add hot water to reach this amount) and add the remaining 1 tablespoon of salt. Bring to a boil and stir.",
      "Reduce the heat to medium-low and simmer until the stew thickens slightly, about 10 to 15 minutes.",
      "While the stew simmers, divide the dough in half and roll each half into a long rope approximately 4 inches thick.",
      "Cut the dough into 1-inch pieces with a knife, similar to gnocchi.",
      "Optional: Press each piece lightly with two fingers to create small indentations, or drop the pieces directly into the simmering stew one at a time, stirring to prevent sticking.",
      "Cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, stirring gently and frequently so the dumplings do not stick to each other or to the bottom of the pot.",
      "The dumplings should be chewy and fully cooked.",
      "Adjust salt to taste and serve with a spoonful of ghee for added richness, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]