meat on bone--how to modify recipe?

Hi all,

I am making a favorite red curry recipe tonight (from Madhur Jaffrey) and it calls for lamb stew meat. Instead I will use lamb spare ribs because that's the last part of the Full Belly Farm lamb that I bought some months ago left in my freezer. How would you modify the recipe? It's over 4 pounds of ribs, and the recipe calls for 2 pounds of stew meat, but I assume at least half of what I will be using is bone. Probably it will take longer to braise. I can test that as I go. What I am more concerned about is the other ingredients. Would you use the same amount of the other ingredients (onions, garlic, ginger, spices, yogurt) as for 2 pounds of boneless stew meat? Or would you double it so it covers the meat better? What about water? I learned the hard way not to double the water when I double the recipe (i.e. when I use four pounds of stew meat)--it just turns out too runny. Should I double everything but the water? But maybe I need more water because of the presumably longer cooking time? Thoughts?

--Alix