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": "cc67b82b4083424ca9d41045a7041a43",
    "updated": "2025-05-17T08:31:59.593Z",
    "title": "Buttery Lamb & Onion Stew",
    "subtitle": "Soğan Gallesi",
    "description": "This stew originates from the Çorum province, where small whole onions (cipollini or pearl onions, or shallots as an alternative) soften and sweeten a sauce made with tomato and pepper pastes. The addition of vinegar balances the richness of the lamb and butter. Use lamb cuts with some fat, such as shoulder, rump, or shank, but trim any excessive fat. Beef can also be used as a substitute. Preparation beyond peeling the onions or shallots is minimal, but the stew requires 2½ hours of cooking until the meat becomes tender and falls apart. This version is inspired by a recipe from Meryem Kadife, a skilled cook from Çorum. Rice pilaf and sautéed greens complement this dish well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "boneless lamb shoulder, rump, or shank, cut into (25.4 mm) pieces",
          "tomato paste",
          "mild or hot turkish pepper paste",
          "cipollini or pearl onions (or substitute shallots), peeled",
          "apple cider vinegar",
          "all-purpose flour",
          "fine sea salt",
          "freshly ground black pepper, or taste",
          "about 830 ml hot water"
        ]
      }
    ],
    "instructions": [
      "Position a rack in the center of the oven and preheat it to 400°F.",
      "In a 5-quart Dutch oven or a heavy pot, melt the butter over medium-high heat. Add the lamb and stir for 4 to 5 minutes until the meat loses its pink color, without browning it. Reduce heat to medium and stir in the tomato and pepper pastes, coating the meat thoroughly. Add the onions and mix well to cover them with the pastes.",
      "Add the vinegar, flour, salt, and pepper; stir until all ingredients are combined and the raw flour smell disappears. Pour in enough hot water to just cover the meat and onions, then bring to a boil.",
      "Cover the pot and transfer it to the oven. After 1 hour, check to ensure there is sufficient liquid in the pot — the meat should be half submerged; if not, add more water. Continue cooking for a total of 2 to 2½ hours, until the lamb is tender. The sauce should thicken enough to coat the meat and onions and cover the bottom of the pot. If there is excess sauce, remove the lid and cook uncovered for about 10 minutes to reduce it.",
      "Serve the stew hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]