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": "989998e371ba437a820a661cbdc7ac04",
    "updated": "2025-04-24T10:57:07.885Z",
    "title": "Braised Lamb and Eggplant with Yogurt and Spiced Green Sauce",
    "subtitle": null,
    "description": "This dish features tender lamb shoulder, braised to perfection with eggplant and aromatic spices. The richness of the lamb, combined with the creamy yogurt and vibrant spiced green sauce, creates a flavorful and satisfying meal. Serve it with couscous or flatbreads for a complete and enjoyable dining experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "lamb shoulder, cut into 1½-inch chunks",
          "kosher salt and freshly ground black pepper",
          "garlic cloves, smashed and peeled",
          "onion (about 8 ounces), finely chopped",
          "ground cumin",
          "ground allspice",
          "ground cinnamon",
          "ground coriander",
          "dried chile flakes",
          "bay leaf",
          "firm eggplant, preferably a slender variety with few seeds, peeled and cut into (25.4 mm) chunks",
          "israeli couscous, or slightly tangy flatbreads, for serving",
          "plain whole-milk or low-fat yogurt (not greek)",
          "spiced green sauce"
        ]
      }
    ],
    "instructions": [
      "Heat a generous amount of olive oil in a large skillet or Dutch oven (ensure it's large enough to accommodate all ingredients) over medium-high heat.",
      "Pat the lamb dry with paper towels and brown half of the chunks in the hot oil. Season generously with salt and pepper. This should take about 5 to 7 minutes per side.",
      "Remove the browned lamb and set aside. Repeat the process with the remaining lamb.",
      "Lower the heat and add a little more oil to the pan. Add the garlic and cook gently for 2 to 3 minutes until softened and lightly toasted.",
      "Add the chopped onion, season lightly with salt, and cook over medium-low heat for 4 to 5 minutes, stirring occasionally, until softened and fragrant but not browned.",
      "Add the ground cumin, allspice, cinnamon, coriander, chile flakes, and bay leaf. Cook for about 1 minute, stirring constantly, to toast the spices.",
      "Return the browned lamb and any accumulated juices to the pan. Add approximately 1¼ cups of water, just enough to barely cover the lamb.",
      "Bring the mixture to a simmer, reduce the heat to low, cover, and cook until the lamb is nearly tender (about 45 minutes to 2 hours).  Check for tenderness with a knife.",
      "Add the eggplant chunks to the pan and stir to combine. If the stew appears dry, add another ¼ cup of water.",
      "Cover and continue simmering for 20 to 30 minutes, or until both the lamb and eggplant are fully tender.",
      "Taste the stew and adjust the seasoning with salt, pepper, or chile flakes as needed.",
      "If the stew is too liquidy, remove the lamb and eggplant and simmer the braising liquid until reduced and concentrated.",
      "Serve the braised lamb and eggplant over couscous or on flatbreads. Top with a generous dollop of yogurt and the spiced green sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]