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": "76508063c0f845dba7985de6a04c2e59",
    "updated": "2025-05-16T21:33:55.980Z",
    "title": "Tunisian Lamb Tagine",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Meat",
        "ingredients": [
          "olive oil",
          "onions, finely chopped",
          "ground lamb",
          "garlic cloves, crushed",
          "ground coriander",
          "salt and pepper, to taste",
          "chili powder, to taste"
        ]
      },
      {
        "section": "Lower layer (1/3 of meat base and)",
        "ingredients": [
          "spinach (blanched, squeezed and chopped).",
          "eggs, lightly beaten"
        ]
      },
      {
        "section": "Middle layer (1/3 of meat base and)",
        "ingredients": [
          "gruyere cheese",
          "fresh ricotta cheese",
          "eggs, lightly beaten"
        ]
      },
      {
        "section": "Upper layer (1/3 of meat base and)",
        "ingredients": [
          "fresh parsley, chopped",
          "eggs, lightly beaten"
        ]
      }
    ],
    "instructions": [
      "1. Preheat your oven to 350°F and grease a 10-15 inch baking mold with 1 tbsp of olive oil, then place it in the oven to heat.",
      "2. In a skillet, heat the remaining olive oil and sauté the onions until tender.",
      "3. Add the ground lamb and cook thoroughly until done.",
      "4. Remove the skillet from heat and immediately stir in the garlic, ground coriander, salt, pepper, and chili powder.",
      "5. Divide the meat mixture into three equal portions.",
      "6. For the lower layer, combine the spinach, beaten eggs, and the first portion of the meat mixture in a bowl.",
      "7. Remove the heated mold from the oven.",
      "8. Evenly spread the lower layer mixture into the mold and smooth the surface with the back of a spoon.",
      "9. Bake in the oven for about 10 minutes.",
      "10. While the lower layer bakes, prepare the middle layer by mixing the gruyere, ricotta, beaten eggs, and second portion of the meat mixture in a bowl.",
      "11. Remove the mold from the oven and spread the middle layer mixture evenly over the lower layer.",
      "12. Smooth the surface with the back of a spoon and bake for about 10 minutes.",
      "13. For the upper layer, combine the fresh parsley, beaten eggs, and the third portion of the meat mixture in a bowl.",
      "14. Remove the mold from the oven and add the upper layer mixture over the middle layer.",
      "15. Smooth the surface with the back of a spoon and bake for an additional 10-15 minutes.",
      "16. Take the tagine out of the oven and let it rest for about 20 minutes before slicing."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]