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": "1f68512f8c8649b38dcbd138a7ecb511",
    "updated": "2025-04-25T16:48:59.937Z",
    "title": "Bulgur Wheat with Lamb and Chickpeas",
    "subtitle": null,
    "description": "This hearty dish combines the classic flavors of lamb and chickpeas for a satisfying meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour, for dusting",
          "salt and freshly ground black pepper",
          "(450g) lean lamb, cut into bite-sized pieces",
          "oil",
          "(125g) frozen peas",
          "onion, finely chopped",
          "fresh thyme, leaves only, chopped",
          "x (396.893 g) cans chickpeas, drained and rinsed",
          "(1.2 liters) vegetable stock",
          "(275g) bulgur wheat",
          "fresh dill, finely chopped"
        ]
      }
    ],
    "instructions": [
      "Season the flour with salt and pepper, then coat the lamb pieces.",
      "In a large frying pan, brown the lamb in batches using 1 teaspoon of oil per batch. Set the cooked lamb aside.",
      "Place the frozen peas in boiling water for a few minutes, drain, rinse with cold water, and set aside.",
      "In the same pan, heat 1 tablespoon of oil and sauté the chopped onion for 5 minutes until softened. Season well and add the thyme.",
      "Return the browned lamb and chickpeas to the pan.",
      "Increase the heat, add a small amount of vegetable stock, and bring to a boil.",
      "Reduce the heat to a simmer and add most of the remaining stock, reserving 10fl oz (300ml).",
      "Simmer for approximately 20 minutes, or until the sauce thickens. Add more stock if needed.",
      "In a separate bowl, combine the bulgur wheat and reserved stock. Cover with plastic wrap and let it sit for 8-10 minutes.",
      "Fluff the bulgur with a fork and mix in the peas and dill. Season to taste.",
      "Serve the bulgur wheat alongside the lamb and chickpea mixture."
    ],
    "notes_ingredients": "For best results, use lean lamb cuts like leg, diced into bite-sized pieces.  Dicing the lamb yourself is often more economical and allows for better fat removal.",
    "notes_instructions": null
  }
]