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": "e7647a3a12ca40ffaabd9dcee1c0e2d9",
    "updated": "2025-05-20T02:14:43.913Z",
    "title": "Beijing (Peking) Braised Lamb",
    "subtitle": null,
    "description": "In traditional Chinese cuisine, mutton and goat are commonly used for this dish due to the rarity of lamb, with numerous flavorful methods of braising these meats with spices. This delicious and hearty lamb variation makes a wonderful family meal, especially suited for winter. It pairs perfectly with plain steamed rice or can be wrapped inside Chinese pancakes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boned shoulder of lamb",
          "spring onions",
          "fresh ginger",
          "groundnut or vegetable oil",
          "onion, finely chopped"
        ]
      },
      {
        "section": "FOR THE BRAISING SAUCE",
        "ingredients": [
          "chicken stock",
          "whole star anise",
          "chinese rock sugar or granulated sugar",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "chinese cinnamon bark or cinnamon stick",
          "sesame paste or peanut butter",
          "hoisin sauce"
        ]
      }
    ],
    "instructions": [
      "Cut the lamb into 5cm (2in) cubes.",
      "Blanch the lamb by immersing it in boiling water for 5 minutes.",
      "Remove the meat and discard the blanching water.",
      "Slice the spring onions diagonally into 7.5cm (3in) pieces.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it is hot and just beginning to smoke, add the lamb pieces and stir-fry until browned.",
      "Add the spring onions, ginger, and finely chopped onion to the pan and continue stir-frying for 5 minutes.",
      "Transfer the mixture to a large flameproof casserole or pan and pour in the braising sauce ingredients.",
      "Bring the sauce to a boil, skim off any fat from the surface, then reduce the heat to the lowest setting.",
      "Cover and simmer for 1½ hours, or until the lamb becomes tender, occasionally skimming off any fat from the surface.",
      "Arrange the cooked lamb on a serving platter and pour over the sauce.",
      "Any leftover sauce can be frozen for future use."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]